In a saucepan, combine quinoa and water. Bring to a boil, then reduce to simmer and cook quinoa for 12-15 minutes. Fluff with a spoon and cover with a tea towel. Let rest.
Toast almonds in a skillet on medium heat, stirring often until fragrant and golden brown, about 8-10 minutes. Remove from heat.
Prepare dressing in a small bowl by whisking together all dressing ingredients.
In a large mixing bowl, combine quinoa, shallot, carrots, chickpeas, arugula, mint, dates, and toasted almonds. Pour dressing over top and toss to combine.