Moroccan Chicken Quinoa Salad

The salad:

• 4 cups cooked quinoa cooled
• 3 cups skinless cooked chicken breasts chopped
• 2 cups chopped English cucumber not peeled
• 1 large red bell pepper diced
• 2 green onions thinly sliced
• ¼ cup slivered almonds toasted
• ⅓ cup dried tart cherries
• 2 cups packed spinach leaves

The dressing:

• ⅓ cup fresh orange juice
• ¼ cup fresh lemon juice
• 3 tablespoons extra virgin olive oil
• 1 ½ teaspoon ground cumin
• ¼ teaspoon kosher salt
• drizzle of agave nectar or honey optional