In a medium pan over high heat, add quinoa, 1 cup water and juice of 1 lemon to a boil, season it with salt, cover and reduce heat to low. Simmer the mix until liquid is absorbed, for about 10 minutes and allow it to cool.
On a separate baking sheet, toast nuts until crunchy for about 10 minutes.
Slice cucumber and other veggies in half lengthwise.
In a bowl, prepare a mix of almond butter, oil, remaining juice of 1 lemon and chili flakes.
In another bowl, combine quinoa, toasted nuts, veggies and arugula. Toss them all well with dressing.