In a large mixing bowl, whisk together olive oil, vinegar, orange juice, and sea salt.
Add quinoa and orange segments, and toss to coat.
Gently fold in arugula and avocado. Serve topped with crushed hazelnuts, if desired.
I added in some spring onions, low-fat feta, cucumber, lots of herbs like basil, cilantro and mint, chicken cooked in soy and ginger, and some pickled turnips and heirloom grape tomatoes. I also added a bit of red and yellow peppers. Olives were also added!
It was delicious for dinner and I will have the same for lunch tomorrow (portion controlled).