Rinse 1 cup of quinoa under cold water and then add it to a medium saucepan with 2 cups of water. Bring it to a boil, then reduce heat, cover, and simmer for about 15-20 minutes until the water is absorbed and the quinoa is fluffy. Remove from heat and let it sit, covered, for another 5 minutes.

While the quinoa is cooking, wash and poke holes in 2 medium purple potatoes. Place them in a microwave-safe dish with a little water, cover, and microwave on high for 8-10 minutes or until tender. You can also bake them at 400°F (200°C) for about 45 minutes until soft.

Once the potatoes are cool, peel and dice them into bite-sized pieces.

Peel and shred 2 medium carrots using a grater or food processor. Set aside.

Dice 1 medium mango and halve 1 cup of cherry tomatoes. Combine them in a bowl.

In a large bowl, combine the cooked quinoa, diced purple potatoes, shredded carrots, corn, and arugula. Add the mango and cherry tomatoes to the mixture.

In a small bowl, whisk together 3 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to create a dressing.

Pour the dressing over the salad mixture and toss gently to combine everything evenly.

Crumble 1/2 cup of blue cheese over the top of the salad just before serving and give it a gentle toss again to mix the cheese in without breaking it down too much.

Serve the salad fresh and enjoy your nutritious Quinoa Salad with Mango, Arugula, and Blue Cheese!