Wash quinoa and cook in 600 ml salted water for 15-20 minutes. In the meantime, clean and wash the broccoli and cut into florets. Blanch the broccoli in boiling salted water for about 2 minutes. Drain, drain well and cut into small pieces.
Peel the carrots and cut them lengthwise into pieces about 5 cm long. Cut carrot pieces into fine strips. Clean and wash spring onions and cut into thin rings. Remove the skin of the pistachios.
Wash the lemon hot, grate dry and grate the peel thinly. Halve lemon and squeeze. Drain quinoa, drain and leave to cool for 10-15 minutes.
Remove the seeds from the dates and cut into pieces. Place the dates, apple juice, honey, olive oil and lemon juice in a tall mixing bowl and puree. Season to taste with salt and pepper. Wash parsley, shake dry, pluck leaves and chop finely.
Mix quinoa with lemon zest, carrots, spring onions, pistachios, parsley and dressing and arrange in a bowl.