Place the oil in a medium-sized pot set over medium heat. Add the onion and garlic and cook 3 minutes. Add the quinoa, cumin and paprika and cook 1 minute more.
Add the stock, raisins, olives, pistachios, salt and pepper, increase the heat to high, and bring to a boil. Cover the pot, lower heat to low, and cook, undisturbed, 15 to 18 minutes, or until the quinoa is tender and the liquid evaporated. Mix in the cubes of orange and mint or basil, heat through a minute or two, and serve.
Note: Shelled, unsalted raw pistachios are available in the bulk foods department.