Rinse 1 cup of quinoa under cold water, then combine it with 2 cups of water in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for about 15 minutes until the grains are fluffy.

While the quinoa is cooking, rinse and chop fresh spinach. Once the quinoa is done, let it cool for a few minutes, and then gently fold in the spinach.

With a sharp knife, carefully slice the orange and grapefruit into segments, removing any seeds.

Gently scoop out the pomegranate arils. Mix these arils into the salad.

In a small bowl, whisk together the fresh squeezed orange juice, apple cider vinegar, olive oil, pure maple syrup, Dijon mustard, and a pinch of salt.

In a serving dish, layer the quinoa and spinach base with citrus slices. Top with pomegranate arils and sprinkle with chopped toasted nuts.

Just before serving, drizzle your homemade dressing over the grain bowl.