Rinse quinoa with warm water and drain through a fine strainer.
Place quinoa, salt, and water in a 2-quart pot.
Bring water to boil, reduce heat to low, cover and let simmer 15- 20 minutes, until all the water is absorbed.
Let quinoa stand for 5-10 minutes uncovered, then fluff with a fork.
Place cooked quinoa in a large bowl. Add carrots, seeds, and parsley to quinoa. Mix thoroughly.
Combine garlic, lemon juice, olive oil and tamari; pour over quinoa and toss well.
Serve at room temperature or chilled.