Cook the quinoa, fluff it, and set it aside for about 10-20 minutes for it to cool slightly.

Peel and chop the mandarin oranges into bite size pieces. Chop the walnuts and parsley.

Put the quinoa in a large bowl, and toss with the orange slices, walnuts, raisins, parsley and agave syrup. Serve at room temperature, or cover and refrigerate.