Step 1

Place the quinoa in a fine mesh sieve and rinse well under running water. Transfer to a medium saucepan and add the water. Bring to a boil, then reduce heat to a simmer and cover. Cook until the quinoa absorbs the water, 18 to 20 minutes.

Step 2

Fluff the quinoa with a fork. Transfer the quinoa to a large baking sheet and allow it to cool to room temperature. Transfer to a serving bowl.

Step 3

Preheat the oven to 425 degrees F.

Step 4

Cut the carrots into diagonal pieces about 1 inch long. As the carrots gets thicker, cut them in half lengthwise first. Pile the carrots and onions onto a large baking sheet.

Step 5

In a medium bowl, whisk together the olive oil, maple syrup, harissa, garlic powder, cumin and salt. Pour the mixture over the carrots and onions. Toss to coat.

Step 6

Roasted the vegetables until the carrots are tender, tossing them halfway through and transferring the baking sheet to the bottom rack of the oven to encourage further browning. Total cook time is 25-35 minutes, depending on the size of the carrots.

Step 7

After the vegetables cool for a few minutes, stir them into the quinoa, along with the parsley, green onion and dressing. Toss to combine. Serve.

Step 8

In a medium bowl, whisk together the lemon juice maple syrup, grated garlic, cumin, salt, garlic powder and pepper.