Moroccan Carrot Quinoa Salad

Start by cooking the quinoa. Go by your package instructions on whether it needs to be rinsed or not. Add the quinoa to a pot with the water and salt, cover, and heat on high, covered, until boiling. Reduce the heat and simmer, covered, for 12-15 minutes, or until all of the water has been absorbed.
180 grams (1 cup) dry quinoa, 500 ml (2 cups) water, ½ teaspoon sea salt
While the quinoa is cooking, prepare the other salad ingredients and place them into a large mixing bowl.
250 grams (1 ½ cup) cooked or canned chickpeas, 200 grams (1 cup packed) carrots, 60 grams (¼ cup) dates, 50 grams (2 cup) baby greens , 40 grams (¼ cup) sunflower seeds, 1 bunch parsley, 1 clove garlic
Make the vinaigrette by adding the olive oil, lemon juice, ginger, maple syrup, salt, cinnamon, pepper, and cayenne pepper to a jar or container. Shake or whisk until fully combined.
60 ml (¼ cup) olive oil, Juice of a lemon, ½ teaspoon fresh ginger, ½ teaspoon maple syrup, ½ teaspoon sea salt, ¼ teaspoon cinnamon, ¼ teaspoon black pepper, ¼ teaspoon cayenne pepper
Once the quinoa is cooked, remove the pot from the heat and uncover to let the quinoa cool for five minutes. You want it to be warm when added to the salad in order to wilt the spinach.
Add the quinoa to the bowl with the other salad ingredients, then top with the vinaigrette and mix well to combine. Serve immediately. Leftovers will keep well in a sealed container in the refrigerator for 2 to 3 days.