Roasted baby carrot, leek and quinoa salad

Ingredients

• 1 cup quinoa, soaked overnight in cold water then drained (if possible)
• 1 1/2 cup cold water
• 1 bunch baby carrots
• 3 tablespoons olive oil
• sea salt
• 2 medium leeks, finely sliced
• 2 cloves garlic, finely chopped
• Dressing
• 1/2 teaspoon Dijon mustard*
• 1 teaspoon honey or brown rice syrup
• juice 1 lemon
• 3 tablespoons extra virgin olive oil
• handful flat-leaf parsley, roughly chopped