Preheat oven to 425 degrees, and put 1 tbs of oil in skillet over med-high heat.

Add quinoa and garlic to skillet and stir frequently, until well toasted'

Add stock, cover and reduce heat to low-med. Simmer until liquid is absorbed.

Remove the quinoa from heat and stir in the chopped dill. Set aside covered until carrots are ready to add.

While quinoa is simmering, chop carrots into thick angled logs, mix them up in a bowl with the ginger, oil, honey & salt.

Spread the carrots out on sheet or roasting pan, and place in oven. Turn after ten minutes. Cook time will vary based on size of slices, but mine were perfect slightly firm in 20 minutes.

Add the carrots to the quinoa & fold in gently.