Caramelized Carrots with Quinoa

Hello Reader's this recipe i made last week came from The Chew's Daphne oz daughter of doctor oz again and i decided to remake it, it is delicious healthy and hearty all in one, plus you get the fiber from the grain and the protein so i hope you re make it at home like i did, so please cook at home! xoxo

Caramelized Carrots with quinoa
Recipe Courtesy Daphne oz

• 2 tablespoons Olive Oil
• 2 pounds Carrots (peeled and cut into 1/2-inch pieces at a bias)
• Salt and Freshly Ground Pepper
• 1/2 teaspoon Ground Cinnamon
• 1 teaspoon Ground Cumin
• 1/4 teaspoon Ground Coriander
• 2 Scallions (sliced on bias)
• 1/4 cup Goat Cheese (crumbled)
• 1/4 cup Dried Cherries
• 1 cup Dry Red Quinoa (cooked to package instructions)
• Toasted Pumpkin Seeds (to garnish)
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• For the Dressing:
• 1/2 Orange (juiced)
• 2 tablespoons Red Wine Vinegar
• 1 tablespoon Dijon Mustard
• 1 tablespoon Real Maple Syrup
• 1/2 cup Olive Oil
• Salt and Freshly Ground Pepper
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  For the Dressing: In a large bowl, whisk together the orange juice, red wine vinegar, dijon mustard, and maple syrup. Whisk in the olive oil in a steady steam. Season with salt and freshly ground pepper to taste. Add the dried cherries and allow them to plump while you prepare the carrots and quinoa. 
•  Heat a cast iron skillet medium-high heat. Add carrots to a large bowl, toss with olive oil, and then pour into cast iron pan. Cook the carrots undisturbed for a few minutes, allowing them to caramelize.  Season with salt and pepper.  Cook for 10 minutes and then add the cinnamon, cumin, and coriander.  Combine until fragrant. Lower heat to low and cook until carrots are tender. 
•  Combine carrots with quinoa and in the bowl with the vinaigrette. Toss to coat, and then top with scallions, crumbled goat cheese and toasted pumpkin seeds. Serve warm.