Step 1

Bring a medium pot of water to a boil. Add 2 teaspoons kosher salt. Add the quinoa and cook for 10-12 minutes or until you see the white tail begin to pop from the kernels. Drain through a fine-mesh sieve. Set aside.

Step 2

Meanwhile, whisk together the dressing ingredients. Taste. I like to add another teaspoon of maple syrup and more salt to taste. Set aside.

Step 3

If your carrots are especially dirty, peel them. Otherwise, simply wash them. Trim the ends. Send them down the chute of your food processor fitted with the shredder attachment. Transfer to a large bowl. Season with a teaspoon of kosher salt and toss. Set aside.

Step 4

In a medium skillet, toast the pine nuts over medium heat watching closely the entire time. Stir frequently. When the nuts are toasty, remove the skillet from the heat.

Step 5

Add the quinoa, pine nuts, and parsley to the bowl with the carrots. Add the dressing. Toss to coat. It may be easiest to toss with your hands. Taste. Adjust as needed with more salt or lemon. Serve immediately or pack into containers and stash in the fridge.