Add the quinoa, vegetable broth and bay leaves into a saucepan. Bring the mixture to a boil, then reduce to simmer and cover. Cook for 14 - 15 minutes until the liquid has been absorbed and the quinoa is fluffy.
While the quinoa is cooking, steam the green pieces until just tender, about 5 - 7 minutes. Allow them to cool slightly.
Add the quinoa, green beans and almonds into a large mixing bowl.
In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss to combine.