Add water and quinoa to a medium pot and bring to a boil. Cover and reduce to a simmer. Let the quinoa cook for 15 minutes. Remove from the heat and fluff with a fork. Let quinoa cool for 5-10 minutes. 

Meanwhile, make the dressing. Add the orange juice, olive oil, spices, salt and pepper to a mason jar. Put on the lid and shake vigorously until the dressing is combined. 

To segment the Sunkist_® Cara Cara orange, use a sharp knife to carefully slice off the top and bottom of the orange. Lay the orange cut side down. Use downward strokes along the sides of the orange to slice the skin away from the flesh. Discard the peel and remove any remaining white pith with the knife. Slice between one of the segments and the connective membrane until you reach the middle of the orange. Once both sides of the segment are sliced, remove the segment. Continue with each remaining segment.

Pour the dressing on to the quinoa and mix together. Gently stir in chickpeas, golden raisins, pistachios, Cara Cara orange segments, and parsley to the quinoa and mix until well-combined. Taste and season with additional salt and pepper, if necessary. 

Serve warm or cold. Garnish with extra pistachios, oranges slices, and parsley, if desired. 

Store leftover salad in an airtight container in the fridge for up to 5 days. Enjoy cold out of the fridge or reheated.