Serves 8


2 tsp. sweet paprika

1 tsp. ground turmeric

1 tsp. ground cumin

1 tsp. ground ginger

1 tsp. ground coriander

1 tsp. ground cinnamon

1/2 tsp. cayenne pepper

1/4 tsp. ground cardamom

Salt and freshly ground black pepper

4 large carrots, thinly sliced lengthwise

1 small red onion, thinly sliced

7 tbsp. extra-virgin olive oil

1/2 cup walnuts

1 cup red quinoa

2 cups water

2 tbsp. fresh lemon juice

5 ounces mixed salad greens

1/2 tsp. finely grated lemon zest

1 tsp. Dijon mustard

2 tbsp. chopped flat-leaf parsley


Preheat oven to 400°. In a small bowl, whisk paprika, turmeric, cumin, ginger, coriander, cinnamon, cayenne, cardamom and 1 tsp each of salt and black pepper. In a medium bowl, toss the carrots with the onion and 2 tbsp of the oil. Add 1 tbsp 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 tsp 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 tbsp of the oil with 1 tbsp 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 tbsp of oil with the remaining 1 tbsp of lemon juice and the zest, mustard and 1 tsp of the spice mix and season with salt. Add the quinoa, walnuts, parsley and roasted vegetables and toss well. Spoon the quinoa salad on the greens and serve.