Cook quinoa according to package directions. Refrigerate.

Using a zester or grater, zest orange to obtain 7.5 mL (½ tbsp.). Set aside.

Supreme the 3 oranges, making sure to work over a bowl to catch any extra juice. Reserve 30 mL (2 tbsp.) of orange juice for the dressing.

In large bowl, combine quinoa, supremed oranges, strawberries, lentils, kale, pecans and feta. Toss to combine.

In a small bowl, mix reserved orange juice and zest, olive oil, cider vinegar and maple syrup. Pour dressing over salad, season to taste and toss.