Recipe du jour: Roast carrot and quinoa salad #healthy #spicy

Had carrots in the fridge.
Quinoa in the cupboard.
Spices in jar.
Preserved lemons sitting on the windowsill.
And nothing on my plate.
Voila ! Roast carrot and quinoa salad adulterated from goodfood.
I was also inspired by this fabulous gluten free/Celiac food blog.

You need for 6 fashionistas and 34 models:

2 tsp sweet paprika
1 tsp ground turmeric
1 tsp cumin seeds smashed and ground.
1 tsp ground ginger
1 tsp coriander seeds smashed and ground
1 tsp ground cinnamon
Salt and freshly ground black pepper
2 bunches carrots, scrubbed and sliced lengthwise
1 small red onion, thinly sliced
7 tabsp extra-virgin olive oil
½ cup raw almonds
1 cup quinoa  2 cups water
2 tbsp fresh lemon juice
3 cups large leaf rocket
½ tsp finely grated lemon zest and ¼ of a preserved lemon
1 tsp Dijon mustard
2 tbsp flat-leaf parsley, chopped

•    Slip into an Alexander Wang jumpsuit.
•    Pull on Givenchy sneakers.
•    Sock down a wine or ten.
•    Preheat oven to 190C.
•    Ask George Clooney to smash and ground cumin and coriander seeds.
•   NB: Double the amount if you want it tangy. Double the George if you want it sexy.
.    Chop up the preserved lemons,  the zest and juice the lemons.
•    Chop up the carrots into long thin stick figures like a supermodel.
•    Apply waterproof mascara.
•    Pop on new Prada sunglasses and chop onion #don’t cry.
•    In a small bowl, mix all the spices with a 1 tsp of salt and 1 tsp of pepper.
•    In a medium bowl, toss carrots with onion and 2 tablespoons of oil.
•    Add 1 tabsp of spice mix and toss to coat. Think a Celine coat.
•    NB:  Use some of the spice mix to cook the quinoa and leave some to toss over the salad just before you serve it .
•    Spread vegetables on a baking dish and roast for 20 to 25 minutes, stirring once or twice, until tender as George on a hot summer’s night in lake Como.
•    Spread almonds on a baking tray and bake for about seven minutes, until golden, then cool and coarsely chop.
•    Pour another glass of wine.
•    In a medium saucepan, combine quinoa with 2 tsp of spice mix and water and bring to a boil.
•    Cover and simmer over low heat until water is absorbed and quinoa is tender, about 17 minutes.
•    Uncover, joosh up with a fork and let cool slightly.
•    In a large bowl, whisk 2 tabsp oil with 1 tabsp lemon juice.
•    Season with salt and black pepper.
•    Add rocket, toss to coat and spread on a large platter.
•    In the same bowl, whisk remaining oil with remaining lemon juice, lemon zest, preserved lemon mustard and 1 tsp of spice mix; season with salt.
•    Add quinoa, almonds, parsley and roasted vegetables and toss well.
•    Spoon quinoa salad on the rocket and serve.
•    Voila !