Using a medium-sized saucepan, heat the stock until it boils. Add the quinoa, cover and reduce heat to low and cook for 20 minutes, until all the stock has been absorbed. Remove from heat and allow cooked quinoa to "rest", covered, while you prepare the vinaigrette.
Whisk together the olive oil, lemon juice, cumin, orange zest, salt and pepper.
Spoon the cooked quinoa into a bowl, add the vinaigrette and toss.
Add the orange sections, pistachios and parsley. Toss. Garnish and serve over baby greens.