If using chicken, precook in a medium skillet with a little olive oil, salt and pepper.
Heat olive oil in a large saucepan (or soup pot). Add the onion and garlic. Cook over medium heat until the onions are translucent.
Fill bowl 1/3 with cooked quinoa, 1/3 wild arugula and 1/3 stew.
Top with a dollop of greek yogurt and garnish with chopped pecans.