Preheat the oven to 350F. Line a baking sheet with parchment paper. Add the seeds, cumin, oil, cinnamon, and salt and toss to coat. Bake for 5-8 minutes, or until fragrant and toasted. Transfer to a bowl to cool off.
Increase the oven to 450F. On the same sheet pan, add the carrots, olive oil, and salt and toss to coat. Bake for 20 minutes, or until charred in spots.
In a medium pot, add the quinoa and 1 ½ cups water. Bring to a boil over high heat, then reduce the heat to low and simmer, covered, for 12-15 minutes or until the water is absorbed and quinoa has burst open/cooked through.
To make the dressing, add all ingredients to a jar with a tight-fitting lid and shake vigorously to combine.
In a large bowl, add the quinoa, arugula, and carrots. Pour ¾ of the dressing over top and toss to coat (only dress what you want to eat).
Serve topped with pear, spiced seeds, feta (if using), and a drizzle of the remaining dressing.