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 (spinach, kale, rucola), 40 grams (¼ cup) sunflower seeds, 1 handful 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, ½ teaspoon cinnamon, ¼ teaspoon black pepper, ¼ teaspoon cayenne pepper
Once the quinoa is cooled, remove the pot from the heat and uncover to let the quinoa cool for a few minutes.
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 2-3 days.