Bring 2 cups water to a boil in a saucepan. Rinse 1 cup red quinoa with water. Drain. Stir into boiling water. Reduce heat to medium-low. Simmer, covered, until tender, about 15 min. Remove from heat and let stand, covered, 5 min. Transfer to a medium bowl. Fluff quinoa with a fork, then stir in a drained, rinsed 540-mL can of chickpeas, 1/2 cup chopped dates and 1/4 cup chopped parsley. Whisk 2 tbsp olive oil with 2 tbsp lemon juice, 1 tsp lemon zest, 1/2 tsp cinnamon and 1/4 tsp salt in a small bowl. Drizzle over quinoa mixture and stir until well coated.