DRESSING: Combine all the dressing ingredients in a Mason jar. Seal and shake vigorously to combine. Store in the fridge until ready to use, giving it another good shake before pouring over the salad.
(MAKE AHEAD) QUINOA: Bring 2 cups of water to a boil in a small pot over high heat. Once boiling, add in the quinoa and season to taste with salt. (I add 1/2 teaspoon.) Stir, cover the pot, and reduce the heat to low. Let cook, undisturbed, until liquid is absorbed and quinoa has. "popped," about 13-20 minutes. Remove the quinoa, keeping it covered, and let stand to steam for 5-10 minutes. Transfer to an air-tight container and chill in the fridge until ready to make this salad. If you need it cooler faster, spread the cooked and fluffed quinoa on a sheet pan in one even layer. Place the sheet pan in the fridge or freezer for 10-15 minutes or until cooled.
FRUIT PREP: Peel and chop the mango. Wash the raspberries and blueberries; thoroughly dry. Peel the kiwis and slice or chop. Peel and segment the oranges.
SALAD: Once quinoa is fully cooled, add to a large bowl. Add all the prepared fruit.
ENJOY: Pour the dressing over the salad (add dressing to desired preference; we add it all.) and gently toss the salad to combine, taking care not to damage the fruit. Enjoy immediately. Salad is best enjoyed the same day it is made; leftovers don't store very well.