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Combine everything in a small pot over hight heat.
Once boiling, reduce the heat to medium-low, cover, and let simmer for 15 minutes.
After 15 minutes, fluff with a fork and pull off of the heat.
While the quinoa cooks, make the meatballs. Add ground beef, chopped onion, raisins, cinnamon, coriander, sea salt, and cayenne pepper to a large bowl.
Using your hands or a spoon, mix until everything is well combined.
Grab 2-2½ tablespoons of the meat mixture, roll into balls.
Cook the meatballs either on the stovetop or in the oven.
Stovetop method: add the butter to a skillet large enough to fit all of the meatballs over high heat, and let melt. Add the meatballs to the hot skillet and cook on each side for 3 minutes, until browned and cooked through.
Oven method: preheat the oven to 375°F. Bake the meatballs on a rimmed baking dish for 30-45 minutes.
Just before serving, assemble your salad. Toss the arugula with lemon juice, olive oil, salt, and pepper.