Warm quinoa salad, with caramelized carrots and chick peas & curry dressing - Trois fois par jour

Ingredients

• 8 Nante carrots, slice in halves, length-wise
• 1 can (540 ml) of chick peas, rinced and strained
• 1/3 cup of honey
• 3 tablespoons of butter
• 1 1/2 cup of water
• 1/2 cup of sour cream
• 2 tablespoons of honey
• 1 tablespoon of cider vinegar
• 2 teaspoons of curry powder
• 1 teaspoon of sesame oil
• Salt & pepper, as preferred
• 1 1/2 cup of cooked quinoa
• 1/4 cup of fresh mint, chopped
• 1/4 cup of fresh cilantro, chopped
• 3 shallots, minced
• 1/2 cup of roasted pistachios, roughly chopped