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QUINOA - Roasted Carrot and Quinoa Salad with Soy-Miso Dressing
Nb persons: 4
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| Roasted Carrot and Quinoa Salad with Soy-Miso Dressing Roasted Carrot and Quinoa Salad with Soy-Miso Dressing | |
| 1 cup | quinoa |
| 1 lb | carrots |
| Juice and zest of 1 | orange |
| 1-2 teaspoons | coconut oil, melted |
| 1/2 teaspoon | freshly grated ginger |
| 2 tablespoons | miso paste |
| 2 tablespoons | sesame oil |
| 1 tablespoon | soy sauce |
| Microgreens | |
| 2 | avocados, peeled and sliced |
| Sesame seeds | |
Place quinoa in a fine-mesh strainer and rinse thoroughly with water until it runs clear. Add quinoa and 2 cups water to a medium pot and bring to a boil. Cover, reduce heat to a simmer and cook 15 minutes. Turn off heat and let stand, while covered, for 5 minutes. Set aside to cool to room temperature.
Preheat oven to 400 degrees. Trim the tops off the carrots. Cut in half lengthwise, then half or quarter lenthwise, depending on the thickness. Place on a rimmed baking sheet. Toss with orange juice, zest, coconut oil, ginger and season with salt and pepper. Roast for 20-25 minutes until crisp-tender.
Meanwhile, make the dressing by whisking together miso paste, sesame oil, soy sauce and 1/4 cup water. Set aside.
Divide microgreens among 4 plates. Top each with a scoop of quinoa, roasted carrots, 1/2 avocado and drizzle with dressing. Garnish with sesame seeds.
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