#1 Rinse the quinoa under cold water. In a medium saucepan, cook according to package directions, about 12-15 minutes, until the quinoa is tender and the liquid is absorbed. Let it cool slightly #2 In a dry skillet over medium heat, toast the hazelnuts for 3-4 minutes, shaking the pan occasionally, until fragrant. Remove from heat and chop roughly #3 In a large bowl, combine the cooked quinoa, spinach, toasted hazelnuts, grapefruit segments, pomegranate seeds, and diced avocado #4 In a small bowl, whisk together the olive oil, red wine vinegar, honey, salt, and pepper #5 Pour the dressing over the salad and toss gently to combine, making sure everything is evenly coated. Serve immediately and enjoy!