Start by cooking the quinoa. Place the quinoa in a fine-mesh strainer and rinse it under cool water for 2 minutes, rubbing the grains with your hands to remove the bitter saponin coating. In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the quinoa and toast it for a few seconds, stirring constantly. Add the water and salt, then bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 20 minutes, or until the water is completely absorbed and the spirals start to pull away from the seeds. Fluff the quinoa with a fork and set it aside to cool down completely. In the meantime, prepare the dressing.

In a glass bowl or jar, combine the olive oil, lemon juice, Dijon mustard, fresh rosemary leaves, crushed garlic, water, and honey. Using a countertop or hand-held immersion blender, blend on high speed for about one minute until perfectly smooth and emulsified. Season with salt to taste. Store covered in the refrigerator until ready to use.

Build your salad on a foundation of fresh baby arugula. Evenly arrange the avocado slices, orange segments, mango slices, kiwis, and pineapple slices over the greens, then scatter the cooked quinoa over the top. Serve the dressing on the side so everyone can add as much as they like. Happy eating!