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Heat olive oil in a pan over medium heat. Sauté the onion until lightly golden.
Add all spices and toast for 30–60 seconds. Stir in garlic and cook until fragrant.
Add quinoa and carrots. Toast for about 1 minute.
Pour in vegetable broth. Season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer.
About 5 minutes before the quinoa is done, stir in chickpeas, lentils, and crumbled tofu.
Once cooked, turn off heat. Let it sit covered for a few minutes, then fluff.
While warm, fold in chopped dates, orange juice and zest, lemon juice, parsley, mint, cherry tomatoes, and shredded red cabbage.
Add arugula last so it lightly wilts from the residual heat.
Stir in hemp seeds, taste, and adjust salt and acidity. Add a small drizzle of olive oil if needed.
Finish with pumpkin seeds if using.