Toss well and set aside (in the refrigerator).

Place the drained chickpeas in a large mixing bowl and set aside.

Place a large skillet over medium high heat.

Add two teaspoons of the olive oil, and when it is hot, add the garlic.

Cook for about one minute, then add the onion.

Cook for about 4 minutes. Stir frequently and adjust the heat so the onions are translucent but still slightly firm.

Add the vegetable stock, water, orange juice, orange zest, quinoa, salt, and pepper.

When the liquid comes to a boil, reduce the heat, cover, and let simmer for 15 minutes.

Remove from the heat and let stand for 5 minutes.

While the quinoa is cooking, place a second large skillet over medium high heat.

Add 1 teaspoon of the olive oil and then the shrimp.

Saute for about 4 minutes on one side and turn the shrimp.

Cook for another 4 minutes and place the shrimp in the bowl with the chickpeas.

Add the remaining liquid from the marinade and the white wine to the pan.

Cook until the wine is reduced to about 2 tablespoons, scraping the bottom of the pan frequently.

Add the liquid to the bowl with the chickpeas and shrimp.

When the quinoa is done cooking and resting, add the quinoa to the bowl with the chickpeas and shrimp.

Chill well.

When the salad is cold, add the cucumber, tomato, dill, and feta cheese.

Fold together gently and serve.