Recipe

1. In a saucepan combine quinoa and water. Bring to a boil, then reduce to simmer and cook quinoa for 12 to 15 minutes. Fluff with a spoon and cover with tea towel. Let cool.
2. Toast almonds in a skillet on medium heat, stirring often until fragrant and golden browned (approx. 8 to 10 minutes). Remove from heat.
3. Prepare dressing in a small bowl by whisking together oil, lemon juice, orange juice, maple syrup, cinnamon, ginger, cumin, coriander, sea salt and red pepper flakes.
4. In a large mixing bowl combine quinoa, chopped shallot, grated carrot, chickpeas, arugula, chopped mint and dates and toasted almonds. Pour over dressing and toss to combine. Salad will keep in fridge for up to 3 days.

Notes: To speed the quinoa cooling process, spread cooked quinoa into shallow bowl. This will allow for the steam to release faster.