Bring a medium pot of water to a boil. Add 2 teaspoons kosher salt. Add the quinoa and cook for 10-12 minutes or until you see the white tail begin to pop from the kernels. Drain through a fine-mesh sieve. Set aside.
Meanwhile, whisk together the dressing ingredients. Add Maple Syrup and Salt to taste. Set aside.
Trim carrot ends and shred. Transfer to a large bowl. Season to taste with salt and toss. Set aside.
In a medium skillet, toast the pine nuts over medium heat. Stir frequently. When the nuts are toasty, remove the skillet from the heat.
Add the quinoa, pine nuts, and parsley to the bowl with the carrots. Add the dressing. Toss to coat. It may be easiest to toss with your hands. Taste. Adjust as needed with more salt or lemon. Serve immediately or pack into containers and stash in the fridge.