2 tsp cumin seeds
¼ cup extra-virgin olive oil
2 ½ Tbsp apple cider vinegar
½ tsp kosher salt
½ tsp freshly ground black pepper
⅛ tsp ground cinnamon
⅛ tsp ground cloves
1 large shallot, finely chopped (about 1/2 cup)
1 can vegetable broth (about 2 cups)
1 ¼ cups whole-grain quinoa, preferably organic
Nonstick vegetable oil spray
1 eggplant (1 1/4 lbs), unpeeled, cut into 1/2-inch cubes
3 Tbsp extra-virgin olive oil
¼ tsp kosher salt
¼ tsp freshly ground black pepper
1 large Honey Crisp or Golden Delicious apple, unpeeled, cored, quartered
¾ cup walnut pieces, toasted, or 1/3 cup roasted and salted sunflower seeds
½ cup dried cranberries
1 bunch watercress
1. Toast the seeds over medium heat in a heavy medium skillet, stirring occasionally, until the seeds darken in color and become fragrant, 3 1/2 to 4 minutes. Place the seeds on a plate; cool for 1 minute. Grind the seeds finely in a small food mill or grinder.
2. Whisk the oil, vinegar, salt, pepper, cinnamon, cloves and the toasted seeds until thick and blended in a small bowl. Stir in the shallots. Set the vinaigrette aside.
1. Place an oven rack in the center of the oven and preheat to 400ºF.
2. Bring the broth to a simmer over medium-high heat in a heavy medium saucepan. Mix in the quinoa. Reduce the heat to medium-low. Cover and simmer until the water is absorbed and the quinoa is tender, about 15 minutes. Turn off the heat and let the quinoa stand, covered, 5 to 10 minutes. Cool and fluff with a fork.
3. Meanwhile, spray a large rimmed baking sheet with vegetable oil spray. Toss the eggplant with 3 tablespoons oil, 1/4 teaspoon salt, and the pepper on the sheet. Roast until tender and browned, stirring once, about 30 minutes.
4. Transfer the quinoa to a large bowl; fluff with a fork. Add the vinaigrette, eggplant, apples, walnuts and cranberries. Toss to blend.