Preheat the oven to 200°C/gas mark 6. Put the red onions in a roasting tray and add the garlic. Drizzle over the olive oil and season with black pepper. Stir well to ensure the onions are coated, and then roast in the oven for 25-30 minutes until the onions are soft. Remove from the oven. Squeeze the garlic from their skins and stir through the onions. Leave to cool.
Meanwhile, combine the juice of 1 orange with the cinnamon and cumin. Put the chicken in a dish and pour over the orange marinade. Cover and leave to marinate in the fridge for an hour.
Cook the red rice and quinoa according to the packet instructions. Drain and leave to cool.
Heat a griddle pan over a high heat and griddle the orange segments until they have nice char lines on either side. Remove and set aside. In the same pan, griddle the chicken strips for around 10 minutes, turning midway, or until cooked. Leave to cool.
Mix together the extra virgin oil and the juice from the remaining blood orange and season with black pepper. Combine the rice and quinoa in a large bowl and pour over the dressing. Add the onions, chicken, oranges, pistachios and herbs and stir well to combine. Serve.