Warm Red Quinoa Salad with Miso-Roasted Carrots, Charred Cucumber and Lime Ricotta with Crunchy Seeds

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it.

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   2. In a small bowl, mix the white miso, 1 tablespoon olive oil, maple syrup, soy sauce, 1 tablespoon lime juice, and a pinch of black pepper until a glaze forms.

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   3. Place the carrots on the tray, coat them with the miso glaze, and spread them in a single layer. Roast for 22 to 25 minutes at 220 °C / 425 °F, turning halfway through, until tender with caramelized edges.

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   4. Meanwhile, place the red quinoa and water in a medium saucepan with 1/4 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes. Turn off the heat and let it rest covered for 5 minutes. Fluff with a fork.

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   5. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and char the cucumber for 2 to 3 minutes per side, without moving it too much, until lightly blistered but still somewhat firm. Transfer to a plate and toss with the rice vinegar and a pinch of salt.

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   6. In a small dry skillet, toast the pumpkin seeds and sesame seeds over medium heat for 2 to 3 minutes, stirring, until fragrant. Set aside.

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   7. In a bowl, mix the ricotta with the lime zest, the remaining 1 tablespoon lime juice, 1 tablespoon chives, 1 tablespoon mint, a pinch of salt, and a little black pepper until creamy.

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   8. In a large bowl, combine the cooked quinoa with the remaining 1 tablespoon olive oil, the rest of the chives, the rest of the mint, and a pinch of salt. Gently fold in the roasted carrots and charred cucumber.

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   9. Serve the warm salad on a platter or plates. Spoon the lime ricotta over the top and finish with the toasted seeds. Add extra black pepper if desired and serve right away.