Rinse quinoa in a fine mesh strainer with cold water. Transfer to small saucepan with vegetable broth.

Bring to a simmer and cover with lid. Cook for 15 minutes or until broth has been absorbed and quinoa is tender. Fluff with a fork and set aside about 10-15 minutes to cool.

Peel and chop oranges into small (~1") sections. Chop almonds and avocado and set aside.

In a large bowl, add the arugula and top with the cooled quinoa. Stir to mix well. Top with orange sections, almonds, and avocado.

To make the dressing, combine the orange juice, vinegar, olive oil, mustard, salt and pepper in a small mason jar. Screw on the lid and shake vigorously until well mixed.

Drizzle dressing over salad and toss to coat. Serve immediately.