1 Peel carrots. Rinse wild garlic and shake dry. Set aside some small leaves for garnish.
2 Wrap each carrot with 2-3 wild garlic leaves and place in a steamer.
3 Bring vegetable broth and quinoa to a boil in a pot and cook, covered, on low heat, stirring occasionally, for about 25 minutes.
4 Meanwhile, fill a large pot 2-3 cm (approximately 1 inch) deep with water and bring to a boil. Put carrots in a steamer basket and allow to steam in pot, covered, for about 15 minutes over medium heat.
5 Meanwhile, toast sesame seeds briefly in a non-stick pan. Cool, then crush in a mortar.
6 Stir crushed sesame seeds into quinoa and season with salt and pepper. Divide quinoa between plates, place carrots on top, sprinkle with coarse sea salt and garnish with remaining wild garlic leaves. Serve with yogurt.