Place the sliced almonds in a small skillet and spread across the surface. Place over medium heat for a few minutes, stirring occasionally until almonds are toasted golden. Remove from heat and set aside to cool.

In a small bowl, combine the olive oil, orange juice, lemon juice, cider vinegar and honey and stir together until combined.

In a large serving bowl, combine the quinoa, strawberries, basil, toasted almonds, goat cheese and arugula and stir until mixed. Pour the dressing from step two over the quinoa mixture and stir until the salad is evenly coated with the dressing. Serve at room temperature or chilled.