Quinoa Salad with Cherries and Arugula

In a dry skillet over medium heat, toast the quinoa until it has a nutty aroma. Bring water to a boil in a saucepan and slowly add toasted quinoa. Cook for 15 to 20 minutes, covered, over low heat, until tender and the outer rings appear on the grains.

Strain through a fine mesh colander. Place in a large bowl to cool. When cool, add remaining ingredients. Combine thoroughly and serve.