Preheat the oven to 400°. In a small bowl, whisk the paprika with the turmeric, cumin, ginger, coriander, cinnamon, cayenne, cardamom and 1 teaspoon every of salt and black pepper. In a medium bowl, toss the carrots with the onion and a pair of tablespoons of the oil. Add 1 tablespoon of the spice combine and toss to coat. Unfold the greens on a rimmed baking sheet and roast for 20 to 25 minutes, stirring a couple of times, till tender.
In the meantime, unfold the walnuts in a pie plate and bake for about 7 minutes, till golden. Let cool, then coarsely chop.
In a medium saucepan, mix the quinoa with 2 teaspoons of the spice combine and the water and convey to a boil. Cowl and simmer over low warmth till the water is absorbed and the quinoa is tender, about 17 minutes. Uncover, fluff with a fork and let cool barely.
In a big 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. Unfold the greens on a big platter. In the identical bowl, whisk the remaining three tablespoons of oil with the remaining 1 tablespoon of lemon juice and the zest, mustard and 1 teaspoon of the spice combine; season with salt. Add the quinoa, walnuts, cranberries, parsley and roasted greens and toss properly. Spoon the quinoa salad on the greens and serve.
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 quinoa
2 cups water
2 tablespoons fresh lemon juice
6 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
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