Step 1

In a medium saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

Step 2

Meanwhile, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Step 3

Peel oranges, separate into segments, and roughly chop the flesh. Place in a large bowl along with the spinach.

Step 4

Peel, halve, and slice shallots crosswise into thin half-moons. Add to the bowl with the orange and spinach.

Step 5

Halve and pit avocados; scoop out with a spoon and medium dice the flesh. Add to the bowl.

Step 6

Pick basil leaves off the stems. Roll half of the basil leaves up crosswise, thinly slice into ribbons, and add to the bowl. Place remaining (whole) basil leaves in a blender.

Step 7

Add half of the raspberries to the bowl and set aside. Add remaining raspberries to the blender with the basil along with oil, vinegar, water, Dijon, maple syrup, salt, and pepper. Blend on high until smooth, then set dressing aside.

Step 8

Transfer the cooked quinoa to a large baking sheet pan. Spread out in an even layer and let cool for 5 minutes.

Step 9

Meanwhile, roughly chop pecans.

Step 10

Once the quinoa is cool, add to the bowl, along with the pecans, and toss to combine the salad.

Step 11

To serve, divide salad between plates or bowls. Drizzle with dressing and enjoy!