I served this with NZ grown wholegrain quinoa, which is readily available at supermarkets and health food stores around the country. I cook it slightly differently from imported quinoa. Instead of using the absorption method, I cook it like pasta in plenty of salted water until just tender, before draining through a sieve and setting aside to steam dry for a few minutes.
Servings: 4
Ingredients
8mediumcarrotsends trimmed and sliced into 5mm thick batons
Place sliced carrots, olive oil, maple syrup (or honey/sugar) and salt into a medium saucepan, pour over 200ml water (you’re aiming for the water to come just over halfway up the carrots, this will vary depending on the size of your pan, so add a touch more if needed). Bring to the boil and continue to boil uncovered on high 8-10 minutes, stirring occasionally. As the water evaporates, keep an eye on the pan so it doesn’t completely dry out. After 8-10 minutes the carrots should be tender and the water evaporated. Pour off excess water if there’s a little too much and return to the heat to cook until the carrots are left cooking in the olive oil. Remove from the heat, stir through the sesame seeds and coriander. Taste and add a pinch more salt if needed.
To make the dressing combine all the ingredients in a small blender and blend on high until super smooth, thick and creamy. Season with fine sea salt.
To serve, divide carrots between 4 bowls and serve alongside cooked quinoa and microgreens, drizzling everything with dressing before eating.