This was really good! We made it for dinner two nights in a row. We cut the carrots as described (1 inch) and they were perfect at 40 minutes. The red onions did shrink quite a bit but weren't burnt. Will probably cut bigger wedges on the red onions next time. We mixed in the cut spinach into the warm quinoa and served. We added some garlic and ginger to the dressing. Was a gorgeous meal. Definitely a keeper! We served with sauteed zucchini and mushrooms on the side. Thanks!
The suggested cooking time is way off -- after 40 minutes my onions were charred shreds and the carrots burnt. I guess I should have checked more frequently, but as a mom with her hands full, I need to be able to set a timer and trust that the time suggested in the recipe will work. I'd also appreciate substitution requests for some of the harder-to-find ingredients.