In a medium saucepan combine quinoa, ¼ teaspoon salt, and 1 cup water.
Bring to a boil, cover, reduce heat, and simmer until tender, about 15 minutes.
Transfer quinoa to a plate to cool.
In a jar with a tight-fitting lid combine yogurt, lemon juice, oil, turmeric, garlic, and remaining ¼ teaspoon salt.
Screw on lid and shake to combine.
To serve, place arugula and quinoa in a bowl and toss with yogurt dressing.
Top with oranges, pomegranate seeds, and pistachios.