Moroccan Orange Salad with Arugula and Quinoa

Name: Moroccan Orange Salad with Arugula and Quinoa
Ingredients: 2 tablespoons sherry wine vinegar; 2 tablespoons freshly squeezed orange juice; 2 teaspoons sweet paprika (I use Pimenton de la Vera); 1/4 teaspoon ground cayenne pepper; 1/8 teaspoon salt, to taste; 6 tablespoons extra-virgin olive oil; 2 large navel oranges; 4 handfuls arugula (enough for two servings); 1 cup cooked quinoa grain (see headnote); 2 large shallots, peeled and slivered; 20 kalamata olives, halved; 3 tablespoons fresh mint leaves, chopped; zest of 1 large lime; 1/4 cup feta cheese, crumbled