Combine quinoa, quarter teaspoon salt, and water in a large saucepan over medium-high heat and bring to a boil. Cover, reduce to a simmer, and let cook for 15 to 20 minutes until water is absorbed. Let sit, covered, for 5 minutes, then fluff with a fork and let cool.

Meanwhile, preheat oven to 400°F. Place almonds in a single layer on a foil-lined baking sheet and roast at 400°F just until lightly browned and fragrant.

To make the dressing, whisk together apple cider vinegar and honey in a medium bowl. Slowly drizzle in evoo while whisking. Then whisk in cilantro, mint, salt, and pepper to taste.

Combine cooled quinoa with avocado, orange pieces, and dressing, top with toasted almonds, and serve!

Recipe published in JOY of KOSHER with Jamie Geller magazine Pesach 2016. Subscribe Now.