Rinse the quinoa in a fine-mesh sieve under running water and drain well. Heat 1 tablespoon olive oil in a medium saucepan and add the drained quinoa. Stir over medium heat for 6 to 8 minutes, until the quinoa begins to toast lightly. Add the water and/or vegetable broth and a pinch of salt. Bring to a boil, reduce heat to low, place the lid on the pot and cook the quinoa for 15 minutes. When the quinoa is ready and has absorbed all the liquid, fluff it with a fork.

While the quinoa is cooking, rinse and spin dry the baby spinach and set aside. If you’re using a whole pomegranate, cut it in half across the width (not from stem to base) and place the first half openside down in the palm of your hand. Using the back of a heavy tablespoon, tap out the seeds into a bowl. Repeat with the other half.

Zest the orange and set the zest aside. Cut the orange into sections. Halve the avocado, remove the pit, score the flesh and set it aside until you’re ready to mix the salad.

Place the cooked quinoa in a salad bowl. Toss with the spinach leaves. Add the orange pieces, pomegranate seeds, grated zest and hazelnuts. Gently spoon the scored avocado flesh into the salad.

Whisk together the olive oil and vinegar and season lightly with salt. Pour it over the salad, toss gently, and serve.