In a large saucepan bring quinoa and 4 cups water to a boil. Lower the heat and cover, simmering for 15 to 20 minutes (until water is absorbed, and tiny little curls are released from the quinoa). Remove pot from heat and let stand 5 minutes, covered.

While quinoa cooks, make the dressing by whisking in a small bowl the vinegar, honey and garlic. Then add the olive oil in a slow stream, whisking constantly until well incorporated. Season with salt and pepper, to taste, set aside and strait prepping the vegetables.

Using a spiralizer, a mandolin, a vegetable peeler, a food processor, or a box grater, slice the zucchini, carrots and beets into very thin pieces (I prefer using the spiralizer above any other tool because kids can't seem to be able to resist anything shaped like a noodle!) Make sure you slice them in that order, as you don't want the beets to stain your other vegetables, for presentation purposes. 

Pour dressing over quinoa while it's still hot, as it gets absorbed better. Taste quinoa for seasoning and add more salt, if needed. Transfer seasoned quinoa to a serving bowl add the zucchini, carrot, beets, cabbage, apple, dates, pepitas and pomegranate seeds. Toss well, but gently, as you don't want to damage the produce. Taste for seasoning and serve topped with mint leaves. and enjoy!