Bring the quinoa and water to a boil in a medium pot over high heat. Reduce heat to low, cover, and simmer for 10-15 minutes until the water is absorbed. Remove from heat, fluff with a fork, and set aside for 10 minutes.
In a large bowl, combine the quinoa, arugula, peas, cranberries, raisins, and sunflower seeds.
In a blender, puree the cilantro, lime juice, garlic, honey, cayenne pepper, and olive oil until smooth. Drizzle the dressing over the salad and toss to coat. Season to taste with salt and pepper.