Don’t let the long ingredient list scare you. These spices should become pantry staples anyway, especially tumeric. The flavour is divine and worth every screw top. This salad is a great side with a simple white fish or a healthy, protein-and-green packed lunch. I love, love this dish and crave it often. You will too, trust me.
- 2 TSP sweet paprika
- 1 TSP ground cumin
- 1 TSP ground ginger
- 1 TSP ground coriander
- 1 TSP tumeric
- 1 TSP ground cinnamon
- 1/2 TSP cayenne pepper
- 1/4 TSP ground cardamon
- 4 large carrots, thinly sliced lengthwise
- 1 small red onion, thinly sliced
- 7 TBLP extra-virgin olive oil
- 1/2 cup walnuts
- 1/2 cup cranberries, unsulphured please
- 1 cup red quinoa
- 2 cups water
- 2 TBLP fresh lemon juice
- 2 Cups of Spinach leaves
- 1/2 TSP finely grated lemon zest
- 1 TSP Dijon mustard
- 2 TBL chopped flat-leaf parsley
Preheat the oven to 400°. In a small bowl, whisk the paprika with the turmeric, cumin, ginger, coriander, cinnamon, cayenne, cardamom and teaspoon each of salt and black pepper. In a medium bowl, toss the carrots with the onion and 2 tablespoons of the oil. Add 1 tablespoon 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, toast walnuts until fragrant. Let cool, then coarsely chop.
In a medium saucepan, combine the quinoa with 2 teaspoons 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 15 minutes.
Uncover, fluff with a fork and let cool slightly.
In a large bowl, whisk oil with lemon juice, zest, mustard and 1-2 teaspoons of the spice mix; season with salt pepper. Add the quinoa, walnuts, cranberries, parsley and roasted vegetables and toss well. Add the salad greens and toss lightly.