Preheat oven to 400 F.

Combine the spices in a large bowl with 1/4 teaspoon each salt and pepper and 2 tablespoons oil. Add the carrots and toss, then spread into a single layer on a small baking sheet. Bake until roasted and tender, about 20-25 minutes. At the same time, bake the walnuts on another small sheet pan 8 minutes or until lightly toasted. Cool and then coarsely chop.

Meanwhile, combine the quinoa in a medium saucepan with 1 cup water. Bring to a boil over high heat, reduce the heat to a simmer, cover and cook until quinoa is tender and water is absorbed, about 20 minutes. Let stand covered 5 minutes, then stir in the carrots, scraping up any of the spices from the baking sheet and adding to the quinoa. Add 1 tablespoon of the lemon juice and the grapes and toss.

In a large bowl combine the arugula with the remaining tablespoon of lemon juice and olive oil. Sprinkle with the remaining salt and pepper and mix well. Transfer to a serving platter. Top with the quinoa mixture and walnuts and serve.