Combine the quinoa, cumin, ginger, turmeric, and cardamom with 3 cups of water in a medium pot. Bring to a boil, then reduce to low and cover, letting cook for 15 minutes, or until the water is fully absorbed.
Once cooked, immediately fluff the quinoa with a fork. Mix in the dates, almond, and chives.
Optional: serve over a bed of baby spring mix, or your favorite dark leafy greens. (I think arugula might go well with this!)
Store in a container in the fridge for up to 1 week.
Recipe by Lenses and Lentils at https://lensesandlentils.com/almond-date-indian-quinoa-salad/