Roasted Carrot & Quinoa Salad

This is a pretty simple meal that delivers great flavor. Also roasted carrots are so pretty so that's always a good bonus. I've made this for us for lunches for the week and also as dinner alongside salmon and it has been great every time. Plus all the colors and flavors give every bite something a little different.

Roasted Carrot & Quinoa Salad:

2 tsp paprika
1 tsp turmeric
1 tsp cumin
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp cayenne
1/4 tsp cardamom
1/2 tsp salt
1/2 tsp pepper
4 carrots; cut lengthwise
1/2 red onion; diced or a few shallots; sliced
6-7 tbs olive oil
1/2 cup walnuts
1 cup quinoa
2 cups water
2 tbs lemon juice
microgreens & salad greens
1 tsp djon mustard
1/2 cup dried cranberries

1   preheat oven to 400 degrees F. In a small bowl mix together all the spices, salt & pepper
2   arrange carrots and onion on a baking sheet and drizzle with 2-3 tbs olive oil, then sprinkle on 1 tbs of the spice mixture, roast for 20-25 minutes, should be tender when poked with a fork
3   when the carrots have 3 minutes left place the walnuts on a baking sheet and toast them
4   while the carrots are roasting bring 2 cups of water to a boil and then add in quinoa along with 2 tsp spice mix, cover and simmer until quinoa is tender, 15-20 mintues
5   in a large bowl whisk 2 tbs olive oil with 1 tbs lemon juice and mix in the greens, plate the greens
6   then whisk 2 tbs olive oil with 1 tbs lemon juice, djon mustard, 1 tsp spice mix. Add the quinoa, walnuts, carrots & onion, and cranberries into it and mix well
7   scoop the quinoa mixture over the greens

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