Cut the carrot into matchsticks. Heat the oil in a pan and throw the carrot sticks in. Cook for 3 minutes then throw in the garlic and ginger. Cook for another 2 minutes. Next, Boil 800ml of water.
Mix 1 tbsp of miso paste and 1 tsp of tamari with 1 tsp of boiling water. Throw it over the carrots and cook for 30 seconds then add the quinoa and the rest of the boiling water. Bring to the boil and then reduce to simmer for 18-20 minutes until the quinoa is cooked through.
Stir in another tsp of tamari and ½ tbsp miso paste. Throw over the chilli flakes and add a little olive oil to serve.
This is a great lunchbox recipe to have for dinner and take the leftovers to work. It should last in the fridge for a few days so make a big batch on a Sunday evening and enjoy until Wednesday.
Images: Holly Clark Photography