Use the sauté function of the pressure cooker to heat the oil.
Add all the spices and sauté briefly to release their flavors, then turn off the sauté function.
Add the quinoa and broth to the spices, and stir well to combine spices, broth, and quinoa.
Close and seal the pressure cooker, setting it to high pressure for 1 minute.
It will take several minutes to build pressure but will count down once pressurized.
Turn off or unplug the pressure cooker once the timer notifies you that the minute is up.
Set a timer for 10 minutes to allow the pressure to release naturally.
While the quinoa is cooking, blend the vinaigrette ingredients together, or use your preferred store-bought dressing.
Quick-release any remaining pressure, then fluff the quinoa with a fork while transferring it to a large baking sheet to cool.
Serve the quinoa salad warm or cold with the arugula, dried cherries, and slivered almonds.
Toss the salad with the vinaigrette.
Enjoy the leftovers throughout the week, customizing your salad with different dried fruits, nuts, seeds, greens, or dressings to find your favorite combinations.