Quinoa Salad with Citrus Dressing

1 medium orange peeled, pith removed, segmented, and cut into pieces

2 1/8″ slices red onion, cut into half moons, plus more to taste

1/2 cup toasted pine nuts

1/2 cup firmly packed roughly chopped cilantro leaves

1 cup cubed English cucumber (skin on)

1 15-ounce can chickpeas, drained and rinsed

2 cups cooked tri-color quinoa

4 cups firmly packed arugula

1/8 teaspoon cayenne pepper

3/4 teaspoon ground coriander

3/4 teaspoon ground cumin

3/4 teaspoon sea salt

1 garlic clove, peeled

1 1/2 teaspoons wheat-free tamari

1 1/2 tablespoons finely chopped shallots

1 tablespoon pure maple syrup

2 1/2 tablespoons fresh lemon juice

1/4 cup extra-virgin olive oil

1/2 cup freshly squeezed orange juice

1 teaspoon finely grated orange zest