Add quinoa and water to a medium pot and bring to a boil. Once boiling, cover the pot, reduce heat to low, and cook for exactly 15 minutes. After cooking, remove from heat and fluff the quinoa with a fork. Replace the lid and let it steam for another 5 to 10 minutes.

Stir in the rinsed chickpeas, thawed peas, sesame oil, freshly grated ginger, curry powder, turmeric, garlic powder, salt, and freshly ground black pepper into the quinoa. Mix well.

Fold in the diced red bell pepper, shredded carrots, dried cherries, finely diced red onion, cilantro, and flat leaf parsley. Combine gently.

Heat a skillet over medium heat and add the raw cashews. Toast them for 4 to 6 minutes, stirring frequently until they turn slightly golden and fragrant. Turn off the heat and stir in the maple syrup, cayenne pepper, and sea salt. Continue stirring for 30 seconds to coat the cashews. Transfer to a plate or parchment paper to cool.

Top the quinoa salad with the toasted cashews when ready to serve.