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.