2
In a measuring cup or small bowl, whisk together the 1/4 cup olive oil, honey and vinegar; pour it evenly over the carrots. Then sprinkle the carrots with the 1/2 teaspoon salt, white pepper and orange zest. Gently toss everything until well combined. Slide the carrots into the oven and bake -stirring occasionally- until they can be pierced with a knife but retain a definite crunch, about 28 minutes.", "Meanwhile, bring the vegetable broth to a boil and then add the quinoa. Cover, turn the heat to medium-low and cook until the quinoa is done to al dente. Remove from heat, keeping the lid on, and let steam until you're ready for it.", "While the quinoa and carrots are cooking, make a quick thyme pistou by crushing into a few tablespoons of olive oil, the garlic, thyme leaves and a small pinch of kosher salt. A mortar and pestle work well for this. Set aside.", "Remove the carrots from the oven and transfer the carrot sticks to a plate; carefully pour the cooking liquid that remains on the pan into a small bowl. You should have just under 1/4 cup. Into that whisk the creme fraiche and a large pinch of kosher salt. Stir this into the quinoa.", "Spoon the quinoa salad into a mound on a serving platter and arrange the glazed carrots around it. Drizzle everything with the thyme pistou and sprinkle crumbled pistachios over top. Serve!"]
