Rinse quinoa under cold water, then combine with vegetable broth in a pot. Bring to boil, reduce to simmer for 15-20 min until liquid is absorbed. Fluff and cool.

Preheat broiler and spread slivered almonds on a baking sheet. Toast for 2-3 min until golden brown, then let cool.

In a medium bowl, whisk together olive oil, orange juice, lemon juice, minced garlic, Dijon mustard, maple syrup, salt and pepper until emulsified.

In a large bowl, combine arugula with half the dressing. Toss to coat, then add quinoa, chickpeas, oranges, avocado, almonds, and feta. Drizzle with remaining dressing.

Serve immediately or chill for 30 min before serving for a refreshing option.