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1
For the vinaigrette: 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.
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2
Place the seeds on a plate; cool for 1 minute.
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3
Grind the seeds finely in a small food mill or grinder.
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4
Whisk the oil, vinegar, salt, pepper, cinnamon, cloves and the toasted seeds until thick and blended in a small bowl.
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5
Stir in the shallots.
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6
Set the vinaigrette aside.
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7
For the salad: Place an oven rack in the center of the oven and preheat to 400 degrees F.
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8
Bring the broth to a simmer over medium-high heat in a heavy medium saucepan.
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9
Mix in the quinoa.
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10
Reduce the heat to medium-low.
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11
Cover and simmer until the water is absorbed and the quinoa is tender, about 15 minutes.
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12
Turn off the heat and let the quinoa stand, covered, 5 to 10 minutes.
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13
Cool and fluff with a fork.
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14
Meanwhile, spray a large rimmed baking sheet with vegetable oil spray.
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15
Toss the eggplant with 3 tablespoons oil, 1/4 teaspoon salt, and the pepper on the sheet.
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16
Roast until tender and browned, stirring once, about 30 minutes.
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17
Transfer the quinoa to a large bowl; fluff with a fork.
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18
Add the vinaigrette, eggplant, apples, walnuts and cranberries.
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19
Toss to blend.
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20
Cover the bottom of a shallow platter with the watercress.
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21
Spoon the salad on top and serve.
