Moroccan Carrot Quinoa Salad - Full Belly Farm

Ingredients

• 1 cup dry quinoa
• 2 cups water
• ½ teaspoon sea salt
• 1 ½ cups cooked or canned chickpeas, rinsed
• 1 cup packed carrots, shredded
• ¼ cup dates, chopped, or raisins, currents, or chopped dried apricots
• 2 cups tender greens (arugula, mizuna, spinach, turnip greens) or finely sliced kale
• ¼ cup sunflower seeds, or chopped almonds or walnuts
• 1 handful parsley (about 1/2 cup), chopped
• 1 clove garlic minced (If you’re very sensitive to raw garlic, try subbing roasted garlic in its place or leave it out)
• ¼ cup olive oil
• Juice of a lemon (~3 tablespoons)
• ½ teaspoon fresh ginger finely grated
• ½ teaspoon maple syrup or honey
• ½ teaspoon sea salt to taste
• ½ teaspoon cinnamon
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper