Rinse the quinoa under cold water in a fine mesh strainer. In a medium saucepan, combine the rinsed quinoa with 2 cups of water and 1/2 teaspoon of salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes.

While the quinoa cooks, scrub the purple potatoes and cut them into 1-inch cubes. Fill a pot with water, add a pinch of salt, and bring it to a boil. Add the potato cubes and cook for about 15 minutes or until tender. Drain and set aside to cool slightly.

Peel and julienne or grate the carrots. If using fresh corn, cut the kernels off the cob. If using canned corn, drain and rinse. Cut the grape tomatoes in halves and dice the mango into bite-sized pieces.

In a large bowl, combine the cooked quinoa, purple potatoes, corn, carrots, grape tomatoes, mango, and arugula. Toss gently to combine the ingredients.

In a small bowl, whisk together the olive oil, remaining 1/2 teaspoon of salt, and black pepper to make the dressing. Pour the dressing over the salad and toss gently to coat evenly.

Crumble the blue cheese over the top of the salad and give it one last gentle toss to mix it in. Serve immediately or refrigerate for up to an hour before serving to allow flavors to meld. Enjoy!