Put the quinoa in a pot with 600 grams of water and salt to taste.
Bring to the boil, covered, and when it comes to the boil lower the heat and let it cook for about half an hour, until the quinoa is tender and the water has been consumed.
Meanwhile, prepare the rest of the salad ingredients, peel the fennel bulb and cut it into a very fine julienne, you can do it with a mandolin if you prefer.
Mix the fennel with the arugula in a bowl.
Before serving, season with a little salt and extra virgin olive oil.
Wash and dry the yellow cherry tomatoes well (although if you prefer another type of tomato you can change), cut them in half and set aside.