Start by cooking the quinoa: Place the quinoa in a fine-mesh strainer, rinse with cool water for 2 minutes, then rub with your hands to get rid of the bitter flavor. In a small saucepan, heat 1 tablespoon olive oil, add the quinoa and stir for a few seconds; add the water and salt and bring to a boil. Reduce heat to low, cover up and simmer for about 20, minutes until the water has been absorbed and the spirals start to pull away from the seeds. Fluff with a fork and set aside to cool down completely. Meantime, prepare the dressing!

To make the dressing: In a glass bowl, combine the oil, lemon juice, Dijon mustard, rosemary leaves, crushed garlic, water, and honey. Using a blender or a hand held immersion, blend for a minute on high; season with salt. Store covered in the fridge.

To assemble the salad: Build your salad on a foundation of baby arugula. Toss the avocado slices, orange segments, mango slices, kiwis and pineapple slicess equally over the arugula and equally add the cooked quinoa, if used!Serve the dressing on the side so everyone can add as much as dressing as they want! Happy eating!!