1. Rinse quinoa under cold water. In a small saucepan, bring water and 1/4 tsp. salt to a boil. Add quinoa and carrots and bring to a boil, then reduce heat and simmer, covered, for 20 minutes. Let quinoa rest, covered, for 10 minutes, then fluff with a fork.

2. Combine cilantro, garlic, lemon juice, olive oil, cumin, chile flakes, and 1/2 tsp. salt in a food processor. Process until smooth.

3. Lightly season salmon with salt. Brush bottom of a metal steamer basket with oil. (If using a bamboo steamer, line bottom with a large leaf of lettuce or a piece of parchment paper.) Arrange fish in steamer and set over boiling water, covered, for 6 to 9 minutes, or until fish is cooked through.

4. Lift fish out of steamer. Serve over quinoa. Spoon cilantro sauce on top and garnish with fresh cilantro leaves.