Combine quinoa, fennel, and shallots in a large bowl; set aside. In a small bowl combine next 8 ingredients(lemon rind thru pepper); stir well. Pour over quinoa mixture and toss well. Spoon 1 cup salad onto each of four plates. Arrange 1/2 cup orange sections around each salad; sprinkle each salad with 1 Tablespoon walnuts. Makes 4 servings; 380 cals(28% from fat);Fat 10 g; Protein 12.2 g; carb 62.9; chol 0 mg; iron 7 mg; sodium 189 mg; calc 114 mg for each serving Posted to JEWISH-FOOD digest V97 #134 by jstiler@webtv.net (Joyce Stiler) on Apr 27, 1997