Place the quinoa, water, and salt in a pot. Bring to a boil, then lower heat and cook for about 15 minutes or until done.

Fluff with a fork and add a teaspoon of oil to prevent sticking. Let cool.

Add the cucumber, scallions, dried cherries, and arugula to the quinoa.

Mix all the dressing ingredients in a bowl. Pour over the salad at least half an hour before serving and mix well. Enjoy!