Bring quinoa, water and a pinch of sea salt to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, about 15 minutes. Fluff with a fork and set aside (or in the fridge) to cool, with the lid off.

To make the dressing, first zest and juice the orange. Then in a blender, combine the olive oil, 4 tablespoons of the orange juice, one tablespoon orange zest, balsamic vinegar, honey, mustard, salt, and pepper; blend until smooth.

Once the quinoa has cooled to room temperature (or below) add into a medium sized bowl with the arugula, dried cranberries and sliced almonds and toss together with about ½ cup of the orange vinaigrette dressing. Enjoy!