This is a very tasty and practical salad. All ingredients can be prepared ahead and mixed together when needed. And once mixed, the salad can also be stored in the fridge for several days. A perfect healthy lunch to take to work for example. The miso-glazed carrots are based on a delicious recipe from the New York Times, simplified a bit and with added sesame. The soy-lime dressing is super simple but full of umami flavors, good also for all other kinds of salads.
Quinoa salad with miso-glazed carrots
- 200 grams a little more than one cup quinoa
- Half a teaspoon of sesame oil
- Three or four carrots, peeled
- One teaspoon of white miso (shiro miso)
- Half a teaspoon of sesame seeds
- One beetroot, peeled or washed carefully
- A few sprigs of parsley
- Two tablespoons of soy sauce
- Juice of one lime
- Half a teaspoon of agave nectar
- Rinse the quinoa well with cold water until the water runs clear, then drain it. Boil the quinoa according to package instructions, usually with twice the amount of water for about fifteen minutes. The water should have evaporated by then. Drain the cooked quinoa and set aside.
- Chop the carrots into thin slices. Heat the sesame oil in a pan and add the carrots. Roast them for a minute or two. Mix the miso paste with three tablespoons of warm water. Add the mix to the pan and deglaze the carrots. Keep stirring until the liquid has evaporated, then turn off the heat. Mix in the sesame seeds and set aside.
- Chop the beetroot into small cubes or stripes. Chop the parsley.
- Mix soy sauce, agave nectar and lime juice for the dressing.
- Now mix everything together in a large bowl. Add some more sesame seeds if you want.