I’m not really the type of girl who’ll buy a bag of raw carrots to eat as a snack and pretend I'm enjoying that crap. Seriously, that doesn’t fulfil my real needs darling!! I do go crazy when I roast my carrots in the oven and pop them out when the natural sugars just started to caramalise. Uhuh, now we’re talking ;D !! When I was boiling the quinoa in the miso I totally got inspired to give the carrots something extra to finish this dish off…
What are you waiting for?! Go check out my recipe down below!
Miso broth (miso paste, sake and dashi broth mixed together)
Black sesame seeds
A pinch of Japanese chili flakes
A splash of Sake
A pinch of Garlic powder
A drizzle of Soy sauce
2 spoons of Sesame oil
Preheat your oven on 220 C. Boil the Quinoa as you’d normally do but replace the water for the Miso soup. Stirr every now and then to make sure the miso is absorbed evenly.
Wash the carrots using a thick hard brush with cold water. Dry them off using paper towel and spread them evenly on your bakingsheet. Drizzle the Sesame oil, Sake, Soy sauce, garlic powder and Japanese chiliflakes over the carrots and use your hands to make sure every carrot is coated with all the seasoning.
Pop them in the oven for +/-35 minutes (depending on how thick the carrots are). You might want to poke a little using a fork to check if the carrots are done (not to hard not to soft is the secret if you’d ask me)
Mix the luke warm quinoa with some greens, add the carrots and some roasted cashewnuts and TADAAA… there you have it, a Japanese infused Quinoa meal.
If you want to go all the way, why not drink some luke warm sake on the side with this dish?! OHH YEAHH :D I hope you’ll enjoy this recipe as much as I did! :D