Carrot Salad with Red Quinoa - The Local Palate

Ingredients

• 1½ pounds whole baby carrots
• preferably multi-colored
• 1 tablespoon olive oil
• Kosher salt and ground black pepper to taste
• 2 tablespoons finely chopped preserved lemon pulp
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey
• 1 teaspoon za’atar herb blend or dried
• ground sumac (or substitute a pinch of dried oregano and a few sesame seeds)
• 6 tablespoons olive oil
• ½ cup red quinoa
• 1 teaspoon salt
• plus more to taste
• Ground back pepper to taste
• 1½ cups fresh ricotta cheese
• 2 teaspoons ground black pepper
• Pinch of za’atar seasoning blend
• 4 preserved lemon slices
• 4 Medjool dates
• pitted and chopped
• ¼ cup mint leaves