Rinse 1 cup of dry quinoa in a fine-mesh strainer and combine with 4 cups of water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and let simmer for 15-20 minutes, until the quinoa cooks and absorbs all the excess liquid. Let cool.

In a large salad bowl, combine the cooked quinoa, jalapeños, red onion, pistachios, pomegranate seeds, avocado, cilantro, and mint. Toss to combine.

In a small bowl or mason jar, whisk together juice and zest of 1 orange, 1 grapefruit, 1 lime, and 1 lemon, along with ⅔ cup olive oil, 2 tablespoons honey, and ½ teaspoon salt. Pour over the quinoa mixture and toss well.

Serve immediately or store in an airtight container in the fridge for up to 3 days.