Place the dry quinoa in a fine meshed sieve and rinse it thoroughly under cold running water until it no longer produces foam; this will ensure that all traces of saponin, the quinoa's natural coating (which can make it taste bitter or soapy) are gone.
Transfer the rinsed quinoa to a medium saucepan, add the water and salt and bring to the boil; reduce the heat to a slow simmer, cover and let the quinoa cooked undisturbed until all the water has evaporated and the grains are tender, about 20 to 25 minutes.
While the quinoa is cooking, toast the chopped almonds in a small non-stick pan set over medium heat until they’re slightly golden and fragrant, about 5 minutes.
Supreme your orange then cut the supremes into bite size chunks and put them in a bowl; squeeze the remaining juice out of the membrane into that same bowl.
When the quinoa is cooked, transfer it to a large bowl and add the orange chunks and juice, diced avocado, toasted almonds, cranberries and chopped thyme, then mix delicately, adjust seasoning if necessary and serve.