Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Tip: Parchment prevents sticking and makes cleanup a breeze.

In a medium saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork. Tip: Rinsing quinoa removes its natural bitter coating.

While quinoa cooks, toss carrot coins with maple syrup, olive oil, cinnamon, and salt. Spread on the prepared baking sheet and roast for 20 minutes, stirring halfway, until tender and glazed. Tip: Cut carrots evenly for consistent roasting.

In a large bowl, combine cooked quinoa, roasted carrots, walnuts, and parsley. Toss gently to mix. Tip: Let carrots cool slightly to keep the quinoa fluffy.

Serve warm or at room temperature. Tip: Drizzle with extra maple syrup if you prefer a sweeter salad.