Cook the quinoa: Place stock and quinoa into a saucepan. Bring to the boil then gently simmer for 15 minutes or until the liquid is absorbed and the quinoa is cooked. Remove from heat, transfer to a bowl and set aside to cool.
Make the carrots: Toast the coriander seeds in a small frying pan until fragrant. Add butter, when melted, add carrots, fry gently for 2 minutes or so and then add the orange juice and zest. Cook until carrots are tender but firm.
Make the dressing: Place all ingredients in a medium sized bowl and mix until combined. Season to taste.
To make the salad: Mix the dressing into the cooked Quinoa - then fold through the chopped mint leaves and orange segment. Finish of with carrots, hazelnuts, feta and mint leaves.