Soak the quinoa in cold water for 30 minutes.
Boil salted water which is the equivalent to twice the volume of quinoa.
Add the quinoa, cook on a low heat until it has absorbed the water, stirring occasionally.
Fry or grill the vegetables and leave them to marinate in a bowl with the spices for 4 hours.
Quickly fry the dates, pecans and cashews in a pan with a few drops of oil.
Plate the quinoa, topped with the vegetables, dates and cashews.