In a medium saucepan, combine 1 cup of quinoa with 2 cups of vegetable broth or water. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes until fluffy.

While quinoa rests, toast slivered almonds in a skillet or oven for 2-3 minutes until golden brown.

In a small bowl, whisk together olive oil, orange juice, lemon juice, minced garlic, Dijon mustard, maple syrup, and season with salt and pepper.

In a large bowl, add arugula and drizzle half of the vinaigrette, then toss gently.

Add cooked quinoa, chickpeas, orange segments, diced avocado, and toasted almonds to the arugula and mix gently.

Drizzle remaining vinaigrette over salad, toss gently again, and serve immediately or chill for 10 minutes.