Combine the dry quinoa and water in a saucepan over high heat. Bring to a boil, cover, and then lower heat to a simmer for 12-15 minutes or until all of the water is absorbed. Remove from heat.
While the quinoa is cooking, chop the pineapple and bell pepper. Whisk together the olive oil, mint, lime juice, and honey.
Combine the cooked quinoa, pineapple, bell pepper, and arugula in a large bowl. Pour in the dressing and mix until well combined. Feel free to add salt, more arugula, or any of the other ingredients to taste.
Keep in the fridge until you are ready to serve. If you don't mind the quinoa slightly warm, you can serve right away, but this tastes best slightly chilled.
If you already have prepared quinoa on hand, measure out 2 cups to use in this salad. You can store the finished salad in the fridge in a sealed container for 3 to 4 days.