Preheat oven to 190C.
In a small bowl,mix spices,1 tsp of salt and 1 tsp of pepper. In a medium bowl,toss carrots with onion and 2 tablespoons of oil. Add 1 tbsp of spice mix and toss to coat. Spread vegetables on a rimmed baking sheet and roast for 20 to 25 minutes,stirring once or twice,until tender. Spread almonds on a baking tray and bake for about seven minutes,until golden,then cool and coarsely chop.
In a medium saucepan,combine quinoa with 2 tsp of spice mix and water and bring to a boil. Cover and simmer over low heat until water is absorbed and quinoa is tender,about 17 minutes. Uncover,fluff with a fork and let cool slightly.
In a large bowl,whisk 2 tbsp oil with 1 tbsp lemon juice and season with salt and black pepper. Add rocket,toss to coat and spread on a large platter. In the same bowl,whisk remaining oil with remaining lemon juice,lemon zest,mustard and 1 tsp of spice mix;season with salt. Add quinoa,almonds,parsley and roasted vegetables and toss well.
Spoon quinoa salad on the rocket and serve.