Cook quinoa: add Organic Vegetable Broth and quinoa to a medium pot. Bring to a boil, reduce heat to a simmer, cover, and cook for 15 minutes. Remove quinoa from heat and let sit 5 minutes before fluffing with a fork. Pour quinoa into a bowl to cool.
Prepare maple glazed walnuts. Add walnuts to a non-stick skillet with coconut oil or butter. Cook on medium heat for 2 minutes. Add maple syrup and cook for 5 minutes, stirring occasionally until maple syrup has thickened and walnuts are glistening. Remove from the pan and set aside. Alternatively, feel free to use store bought glazed walnuts or keep the walnuts raw!
Prepare dressing: add all dressing ingredients (olive oil, balsamic vinegar, dijon, maple syrup, dried oregano, sea salt, and black pepper) to a bowl or small mason jar. Whisk vigorously or cover the jar with lid and shake to combine.
Assemble salads: mix together quinoa, arugula, blueberries, feta cheese, and sliced red onion. Toss with dressing and sprinkle with walnuts. Serve and enjoy!