Roasted carrot and quinoa salad

Serves 8
Ingredients

2 tsp. paprika
1 tsp. turmeric
1 tsp. cumin
1 tsp. ginger
1 tsp. coriander
1 tsp. cinnamon
1/2 tsp. cayenne pepper
1/4 tsp. cardamom
sea salt to taste
black pepper to taste
4 large carrots thinly sliced lengthwise
1 red onion thinly sliced
5 Tbsp. olive oil
1 cup quinoa
2 cups water
2 Tbsp. lemon juice
5 oz. arugula
1/2 tsp. lemon zest freshly grated
1 tsp. Dijon mustard
1/2 cup dried cranberries
2 Tbsp. parsley

Directions
Preheat the oven to 400. In a small bowl, whisk together the paprika, turmeric, cumin, ginger, coriander, cinnamon, cayenne pepper, cardamom, 1 tsp salt, and 1 tsp black pepper. In a medium bowl, toss the carrots and the red onion with 2 tbsp of the olive oil. Add 1 tbsp of the spice mix and toss to coat. Spread the veggies on a rimmed baking sheet lined with parchment paper and roast for 20-25 minutes, stirring once, until tender.

In a medium saucepan, combine the quinoa, 2 cups water, and 2 tsp spice mix. Bring water to a boil, then cover and lower to a simmer for 15-20 minutes or until quinoa is tender. Uncover and fluff with a fork. Allow to cool.
In a small bowl, whisk the remaining 3 tbsp olive oil with the lemon juice, lemon zest, 1 tsp spice mix and dijon mustard, adding salt to taste. Toss the dressing with the quinoa, arugula, veggies, cranberries and parsley in a large bowl. Serve.