Quinoa, Roasted Eggplant and Apple Salad with Cumin Vinaigrette

Vinaigrette:

2 teaspoons cumin seeds

1/4 cup extra-virgin olive oil

2 1/2 tablespoons apple cider vinegar

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/8 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1 large shallot, finely chopped (about 1/2 cup)

Salad:

One 14.5-ounce can vegetable broth (about 2 cups)

1 1/4 cups whole-grain quinoa, preferably organic

Nonstick vegetable oil spray

One 1 1/4-pound eggplant, unpeeled, cut into 1/2-inch cubes

3 tablespoons extra-virgin olive oil

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 large Honey Crisp or Golden Delicious apple, unpeeled, cored, quartered

3/4 cup walnut pieces, toasted, or 1/3 cup roasted salted sunflower seeds

1/2 cup dried cranberries

1 large bunch watercress