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Cook the quinoa in about 2 ¼ cups of salted water for about 12-15 minutes. Drain it and pour it into a salad bowl. Drizzle with olive oil and season with cumin.
Peel the oranges and cut into segments with a knife. Wash and dry the spinach shoots.
In a bowl, serve the quinoa, then add the spinach shoots and some orange segments. Crumble a little feta cheese Finish with a little chopped mint, salt, pepper and a drizzle of olive oil.