1 cup dry quinoa, rinsed
2 cups water
1 tablespoon miso paste
3 tablespoons finely shredded carrot
6 sheets sushi seaweed
Place the quinoa in a fine strainer and rinse it under running water. Transfer it to a small saucepan and cook uncovered with 2 cups of water over low heat for about 20 minutes, or until the water is absorbed and quinoa is tender. Drain any excess water.
Preheat the oven to 400 degrees F and oil a mini 12-muffin pan. Stir the miso paste into the quinoa. Double each sheet of seaweed and cut into quarters.
Place each quarter into the cup and place the quinoa over, pressing into the cup. Some seaweed will stick out of the cups. Sprinkle the carrot over the quinoa.
Bake 10 minutes. Serve with dipping sauce, soy sauce, or your favorite hot pepper or Asian sauce.