- 2 teaspoons sweet paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cardamom
- Freshly ground black pepper
- 4 large carrots, thinly sliced lengthwise
- 1 small red onion, thinly sliced
- 7 tablespoons extra-virgin olive oil
- 1/2 cup walnuts
- 1 cup red quinoa
- 2 cups water
- 2 tablespoons fresh lemon juice
- 5 ounces mixed salad greens
- 1/2 teaspoon finely grated lemon zest
- 1 teaspoon Dijon mustard
- 1/2 cup dried cranberries
- 2 tablespoons chopped flat-leaf parsley
- Preheat the oven to 400°. In a small bowl, whisk the paprika with the turmeric, cumin, ginger, coriander, cinnamon, cayenne, cardamom and 1 teaspoon each of salt and black pepper. In a medium bowl, toss the carrots with the onion and 2 tablespoons of the oil. Add 1 tablespoon of the spice mix and toss to coat. Spread the vegetables on a rimmed baking sheet and roast for 20 to 25 minutes, stirring once or twice, until tender.
- Meanwhile, spread the walnuts in a pie plate and bake for about 7 minutes, until golden. Let cool, then coarsely chop.
- In a medium saucepan, combine the quinoa with 2 teaspoons of the spice mix and the water and bring to a boil. Cover and simmer over low heat until the water is absorbed and the quinoa is tender, about 17 minutes. Uncover, fluff with a fork and let cool slightly.
- In a large bowl, whisk 2 tablespoons of the oil with 1 tablespoon of the lemon juice and season with salt and black pepper. Add the salad greens and toss to coat. Spread the greens on a large platter. In the same bowl, whisk the remaining 3 tablespoons of oil with the remaining 1 tablespoon of lemon juice and the zest, mustard and 1 teaspoon of the spice mix; season with salt. Add the quinoa, walnuts, cranberries, parsley and roasted vegetables and toss well. Spoon the quinoa salad on the greens and serve.
Contributed By Photo © Eric Wolfinger Published October 2012