Bring quinoa and water and pinch salt to a boil in a medium pot on the stove. Once boiling, cover and lower heat to low and cook 15 minutes.
In a medium bowl, add sliced green onions, sliced olives, and 2 blood oranges (peeled, sliced and cut into quarters). When quinoa is done, fluff with a fork and toss in the bowl with the oranges. Dress with 2-3 tablespoons olive oil, the zest of the remaining orange and its juice. If you don’t have a particularly juicy orange, add a splash of vinegar. Stir and taste. The olives with add quite bit of salt, so if you leave them out, be sure to add salt.
Scatter with toasted slivered almonds and fresh torn mint leaves. Serve with the Moroccan Salmon.