Add the quinoa and vegetable broth to a sauce pan and bring it to a boil. Once boiling, cover the pot and reduce the heat to let it simmer for 20 minutes, until all the liquid is absorbed. Remove the pot from the heat and let it sit for 10 minutes while you prepare your salad ingredients. After 10 minutes, fluff with a fork and season with a little salt.

While the quinoa cooks, add your slivered almonds to a sheet pan and set them under the broiler for 2-3 minutes to toast. Alternatively, you can toast them in a small pan over a medium flame until they start to brown.

Prepare your salad dressing by combining all of the ingredients together.

Add your arugula to a large salad bowl and toss it together with half of the dressing.

Add the quinoa, chickpeas, oranges, avocado, toasted almonds and cheese and top it with the remaining dressing.

Toss to combine and enjoy!