Add quinoa and water into a medium-pot and bring mixture to a boil, then cover, reduce heat to low and cook for just 15 minutes.
After 15 minutes, then remove from heat and fluff quinoa with a fork, then replace lid and permit quinoa to steam for 5-10 more minutes. While quinoa is cooking you can chop all of your veggies.
After quinoa is done cooking, stir in chickpeas, sesame oil, peas, curry powder, ginger, garlic powder, turmeric, black pepper and salt.
Next stir in shredded carrots, red bell pepper, red onion, dried cherries, cilantro and parsley.
Finally create your maple cayenne toasted cashews: put cashews in a skillet over medium-heat. Toast cashews for 4-6 minutes, stirring regularly till they turn slightly golden-brown and aromatic, then turn off heat and add cayenne pepper, maple syrupand sea salt.
Stir for a few seconds to coating cashews, then move to a plate or piece of parchment paper to cool for a couple of minutes. Cashews can stick together so try to spread them at a even layer when they're cooling.
Top quinoa with cashews and serve.