Quinoa Roasted Eggplant and Apple Salad with Cumin Vinaigrette

Ingredients

• 2 teaspoons cumin seeds
• 1/4 cup extra-virgin olive oil
• 2 1/2 tablespoons apple cider vinegar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 large shallot, finely chopped (about 1/2 cup)
• One 14.5-ounce can vegetable broth (about 2 cups)
• 1 1/4 cups whole-grain quinoa, preferably organic
• Nonstick vegetable oil spray
• One 1 1/4-pound eggplant, unpeeled, cut into 1/2-inch cubes
• 3 tablespoons extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 large Honey Crisp or Golden Delicious apple, unpeeled, cored, quartered
• 3/4 cup walnut pieces, toasted, or 1/3 cup roasted salted sunflower seeds
• 1/2 cup dried cranberries
• 1 large bunch watercress

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