Add water, quinoa, cherries and salt to a pressure cooker, Fagor LUX multicooker or and Instant Pot). Cover and cook for 1 minute on high pressure (choose pressure cook on the Fagor LUX and choose manual on the Instant Pot). Use a natural release (release after 10 minutes).
Chop pecans.
Add pecans, cinnamon, and nutmeg to the quinoa and cherries. Gently combine, fluffing the quinoa.
Place arugula in a large bowl. Add lemon juice and toss with tongs. Transfer to a large plate or serving platter. Spoons hot quinoa over middle of the plate (allowing lots of arugula to splay out (we eat with our eyes first and we want to see those leafy greens!).