Rinse the grains under cold running water using a fine mesh strainer until the water runs clear.

In a medium saucepan, add olive oil and toast the rinsed grains for 1-2 minutes.

Pour in enough warm water to cover the grains by about an inch, bring to a simmer, cover, and cook for 40-45 minutes.

Cut the pineapple and tangerines into bite-sized pieces and keep them in separate containers.

Wash and thinly slice or mince the fresh mint leaves, then store them in a small container.

Whisk together honey, lemon juice, and zest in a bowl, gradually adding olive oil to create a creamy dressing.

Combine cooled grains with fruits, mint, and dressing in a large mixing bowl and toss gently.