Combine all dressing ingredients to a small pitcher or large Mason jar. Whisk ingredients vigorously in the pitcher to mix, or twist the lid on the jar and shake vigorously. Set aside.

Combine the quinoa and water in a small pot (with a lid) over high heat. Once mixture is boiling, place lid on the pot and turn the heat to low. Let simmer for 15 minutes, until all liquid has been absorbed. Fluff cooked quinoa with a fork and replace lid to keep warm. Set aside.

While quinoa is cooking, chop your veggies.

Start by cutting the cucumber into bite-size chunks (you don’t need to peel the cucumber unless you want to). Add cucumber to a large mixing bowl.

Fennel: Cut off the green stalks and discard. Then peel back the outside layers of the white bulb, as you would do with an onion, and discard. Cut the remaining bulb lengthwise in half, then cut halves into thin slices. Add fennel to mixing bowl.

Add the sliced red cabbage to the mixing bowl, then chop up the mint and green onions and add them to the mixing bowl.

Oranges: Cut off both ends of the orange to make a flat top and sturdy base. Then, take a sharp knife and carefully cut away both the peel and the pith from the flesh in arc-like motion down the side of the orange. (See photos and link above). Discard the peel and pith, then cut the flesh into bite-size chunks and add to the mixing bowl.

Spoon out the warm, cooked quinoa over the veggies in the mixing bowl, then pour about ¾ of the dressing over the quinoa and veggies. Stir with a large spatula to combine, then cover with plastic wrap and refrigerate 1-2 hours, or preferably 3-4. Save reserved dressing for later.

When ready to serve, taste the quinoa salad and add remaining dressing, if needed. Serve chilled or at room temperature.