Rinse quinoa under cold water for 30 seconds to remove bitterness. Combine with 2 cups water or broth in a saucepan. Bring to a boil, reduce to low, cover, and simmer 15 minutes. Remove from heat, keep covered 5 minutes, then fluff with a fork and cool completely.

While quinoa cools, whisk olive oil, lemon juice, maple syrup, Dijon, salt, and pepper in a small bowl or jar until emulsified. Taste and adjust seasoning.

Prepare produce: seed the pomegranate (or use pre-packed arils), dice avocado and cucumber, finely chop parsley, and finely dice red onion (drain if soaked).

In a large mixing bowl, combine cooled quinoa, pomegranate arils, cucumber, onion, and most of the avocado cubes. Add chopped parsley and any optional toasted seeds.

Pour dressing over salad and toss gently until everything is coated. Taste and add a pinch more salt, lemon, or pepper if desired.

Transfer to a serving platter or individual bowls. Top with reserved avocado pieces and extra pomegranate arils for color. Serve immediately or chill 10–15 minutes to let flavors meld.