½ cup fresh or thawed frozen stone fruit, cut into ½-inch pieces
Preheat oven to 350°F. Line two cookie sheets with parchment paper. Remove 1 tablespoon of zest from the orange. Peel and cut the orange into pieces.
In a food processor, combine orange zest and pieces and the next six ingredients (through salt). Cover and process until smooth. Transfer the mixture to a large bowl. Stir in the quinoa and flour until combined. Fold in the stone fruit.
Drop dough 2 inches apart onto the prepared cookie sheets, using 2 tablespoons for each cookie. Bake 40 minutes or until edges are light brown. Remove and cool the cookies on wire racks.
