Pour the quinoa into a saucepan, add salt, stir, cover and let boil for 5 minutes then add the fonio, stir and let boil for 3 minutes then take off the heat.
Pour into a large bowl, flake with a fork and let it cool off completely.
Pour the raspberries into a measuring cup, muddle the raspberries then add honey, orange juice, black pepper, stir and set aside.
Add the diced cucumber, onion, orange, raspberries and dried cranberries to the cooled fonio and quinoa .
Toss to mix evenly.
Fonio orange salad ready. Drizzle with the raspberry dressing and serve.