In a medium saucepan, bring quinoa and water to a boil. Reduce heat to low and simmer 30 mins. until all water ins absorbed. Remove from heat and let stand 5-10 mins. Fluff w/ fork and cool.
In a small bowl, combine oil, vinegar, cumin, salt, pepper and cayenne. Zest the orange and add zest to vinaigrette.
Peel the orange and separate into sections. Cut sections into bite-sized pieces.
Combine quinoa, orange pieces, fennel, scallions and vinaigrette in a medium bowl. Toss lightly. Serve at room temp. or chilled.
Recipe courtesy of The Butcher Shoppe.