This salad is full of aromatic spices and packed with nutrients. It's a perfect meal by itself.
2 tsp. smoked paprika
1 tsp. turmeric
1 tsp. ground cumin
1 tsp. ground ginger
1 tsp. ground coriander
1 tsp. cinnamon
½ tsp. cayenne
¼ tsp. ground allspice
1 tsp. salt
1 tsp. black pepper
4 lg. carrots, peeled and quartered lengthwise
¼ red onion, sliced thin
7 T. extra virgin olive oil
¼ c. walnuts, toasted
½ c. red quinoa
½ c. black quinoa
2 c. water
juice of 1 lime, divided in half
4 c. mixed dark leafy greens
1 tsp. Dijon
½ c. dried cranberries
2 T. chopped cilantro
Preheat oven to 400 degrees F.
Mix the paprika, turmeric, cumin, ginger, coriander, cinnamon, cayenne, and allspice with 1 tsp. of salt, and 1 tsp. of black pepper in a small bowl and whisk to combine them.
Place the carrots and onions on a parchment lined baking sheet and drizzle with 2 T of olive oil, then sprinkle with 1 T of the spice mix. Toss around a bit to coat the vegetables well.
Roast for 15 to 20 minutes, turning once halfway through the cooking time, until tender.
Prepare the quinoa by mixing it with 2 T of the spice mix and the water in a medium sauce pan.
Cover the pan and bring to a boil, then reduce to a simmer to continue cooking until all the moisture is absorbed and the quinoa is tender, about 20 minutes.
After the quinoa is started, coarsely chop the walnuts and put them in a skillet in the oven along with the carrots to roast for 5 minutes -- just until golden.
Prepare the greens by adding 2 T of the olive oil and the juice of ½ lime seasoned with a pinch of salt and pepper to a large bowl. Whisk until blended, then add the greens and lightly toss with the lemon and oil mixture.
Divide greens evenly among separate plates, or arrange on a single large platter according to your desire.
In the same large bowl, whisk together the remaining 3 T olive oil, the juice of the remaining ½ lime, Dijon, and 1 T of the spice mix. Add the quinoa and cranberries and toss lightly to combine. Season with salt and pepper.
Spoon the quinoa mixture over the plated greens, then arrange the roasted carrots and onions.
Sprinkle with the toasted walnuts and finish with the chopped cilantro.
Recipe by sass & veracity at http://sassandveracity.com/2012/10/15/roasted-spiced-carrot-and-quinoa-salad/