Rinse quinoa thoroughly under cold water. In a medium saucepan, combine rinsed quinoa with vegetable broth. Bring to a boil, cover and reduce to a simmer for 15-20 minutes until liquid is absorbed. Let it sit covered for 10 minutes before fluffing.

Preheat oven's broiler. Spread slivered almonds on a baking sheet and toast for 2-3 minutes under the broiler, keeping a close eye. Alternatively, heat a skillet and toast almonds dry for 4-5 minutes until golden brown.

In a medium bowl, whisk together olive oil, orange juice, lemon juice, crushed garlic, Dijon mustard, and pure maple syrup. Add chopped onion or shallots, and season vinaigrette with salt and pepper.

In a large salad bowl, combine arugula, cooked quinoa, chickpeas, orange slices, avocado, toasted almonds, and feta if using. Gently mix to blend colors and textures.

Drizzle vinaigrette over salad and toss gently to coat. Taste and adjust seasonings as needed. Serve immediately or let chill for a few minutes to enhance flavors.