Cook quinoa according to package directions. Let cool.
Prepare dressing by whisking together oil, lemon juice, orange juice, maple syrup, cinnamon, ginger, cumin, coriander, salt and red pepper flakes.
In a large mixing bowl combine quinoa, chopped shallot, grated carrot, cabbage, chickpeas, arugula, chopped mint and dates.
Pour over dressing and toss to combine. Sprinkle nuts over salad.