Place the vinegar, Medjool date paste and salt in a medium saucepan over medium heat. Cook, stirring frequently, until the date paste is fully incorporated and the mixture comes to a boil.
Reduce the heat to a simmer and continue cooking, stirring frequently, until the liquid is reduced by half.
Transfer the cooled glaze into a sealable container and store in the refrigerator.
Quinoa with Chickpeas and Medjool Dates
