Put potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 15 minutes. Drain well.

Meanwhile, bring the quinoa and water to a boil in a small pot over high heat. Reduce heat to low, cover, and simmer for 10-15 minutes until the water is absorbed. Remove from heat, fluff with a fork, and set aside for 10 minutes.

In a large bowl, combine the potatoes, quinoa, mixed salad greens, hemp hearts, cashews, scallions, dill, and garlic. Toss to combine. Add the olive oil, honey, orange juice, and orange zest. Toss to combine. Season to taste with salt and pepper.