Place the quinoa in a fine strainer and hold it under cold running water until the water runs clear, then drain well. Put the drained quinoa in a pot with the water and salt to taste. Bring to a boil, then reduce to a simmer. Cover and cook until the grains are translucent and the germ has spiralled out from each grain, about 15 minutes. Let it cool down 10 minutes.
Squeeze half of the oranges. Pour the juice in a small bowl, add the lemon juice, oil and balsamic vinegar. Mix well and pour over the cooked quinoa. Mix everything gently, cover and chill for about 1 hour.
Peel the remaining oranges and separate into segments. Peel the kiwi and cut into segments. Wash the blackberries.
Add the fruits and chopped mint to the quinoa just before serving. Gently toss, add salt and pepper, garnish with mint leaves and serve.
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