In a large bowl, combine the cooked quinoa, baby spinach, diced red bell pepper, diced cucumber, diced avocado, and finely chopped red onion.

In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until well combined.

Pour the vinaigrette over the salad and toss gently to coat.

Gently fold in the grapefruit segments and toasted slivered almonds.

Serve immediately or chill for later.