Zesty Quinoa Salad with Grapefruit Avocado Pecans

Instructions:

1. Rinse the quinoa thoroughly under cold running water until the water runs clear. Combine rinsed quinoa, broth, and salt in a saucepan.
2. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and spread onto a plate to cool quickly.
3. Toast the pecans in a dry skillet over medium heat for 3–5 minutes until fragrant. Set aside to cool.
4. Segment the grapefruit: slice off the top and bottom, carefully remove the peel and pith. Slice between membranes to release segments (supremes), reserving all the juice.
5. Prepare the dressing: Whisk together lemon juice, olive oil, reserved grapefruit juice, Dijon mustard, maple syrup, salt, and pepper until emulsified.
6. In a large mixing bowl, combine the cooled quinoa, chopped spinach, and sliced red onion.
7. Pour about half of the dressing over the quinoa mixture and toss gently to coat and slightly wilt the spinach.
8. Gently fold in the grapefruit segments and toasted pecans.
9. Just before serving, dice the avocado and lightly fold it into the salad. Drizzle with any remaining dressing if needed. Serve immediately.