10-Minute Spicy Moroccan Quinoa Salad

1. Add the spinach to a large mixing bowl and set aside. 2. Prepare your other ingredients, starting with the carrots. Using a mandolin slicer, julienne peeler or a box grater to get long strips (about 1" long). Add these to the bowl. 3. Next, pit and chop the medjool dates into quarters (or a little smaller) and add them to the bowl. 4. Thinly slice the green onions, using both the white and green parts, and add those to the bowl as well. 5. Finally, add the remaining salad ingredients to the mixing bowl and set aside while you whip up the dressing. 6. Combine all dressing ingredients (minus water) into a bowl. Whisk together until incorporated and smooth. The dressing will be too thick here, so add just enough water so that it's pourable - start with 1/2 teaspoon and add in 1/2 teaspoon increments until you get the desired consistency. Taste and season with salt and pepper. 7. Gently toss the salad ingredients together to combine. Pour dressing over salad and toss again until everything is evenly coated. 8. Transfer to serving dishes, garnish with a few more green onions and enjoy!