Rinse the quinoa in a fine-mesh strainer under colder water for about 1 minute. Place the rinsed quinoa in a medium pot with 1 3/4 cups water and 1 teaspoon kosher salt. Bring to a boil, then lower the heat, cover, and simmer until the water is completely absorbed about 15 minutes.
Transfer the quinoa to a baking sheet and spread it out evenly. Let the quinoa cool to room temperature, transfer to a large bowl. (TIP: If you're in a hurry, place the baking sheet in the fridge or freezer.)
Add the toasted pecans, apple pecan dressing, and arugula. Toss to combine, then season with salt to taste.
Transfer the salad with a serving dish and crumble the goat cheese on top. Drizzle some olive oil on top and serve. Store leftovers in an airtight container for 1 week.
If you can't find Apple Pecan Dressing, substitute with a maple-flavored dressing.