Preheat oven to 400 degrees. Rub carrots with canola oil, cumin, coriander, ras el hanout, nutmeg, salt and pepper, and place in a foil-lined pan. Roast for approximately 20 minutes total, or until fork tender, turning carrots midway through cooking. Allow carrots to cool to room temperature, then cut into coins about a 1/2-inch thick.
Meanwhile, add quinoa, water and pinch of salt to a small pot and simmer until quinoa is tender. Fluff with a fork. Reserve quinoa.
In a small bowl, whisk together harissa paste, Greek yogurt, lime juice, olive oil, salt and pepper. Set aside.
In a serving bowl, mix roasted carrots, cooked quinoa and raisins.
To plate, generously spoon yogurt mixture over mixed salad and garnish with cilantro.
Serves 1 to 2