1.Cook fennel and onion on a heated oiled barbecue grill plate until vegetables are just tender, brushing occasionally with 1 tablespoon of the oil.
2.Meanwhile, bring the water to the boil in a small saucepan. Add quinoa, reduce heat; simmer, covered, 10 minutes or until water is absorbed. Drain.
3.Peel orange; cut into segments. Place orange, fennel, onion and quinoa in a large bowl with remaining oil and remaining ingredients; toss gently to combine.
You can cook the quinoa in stock for a boost in flavour.Note