Best 2 Quinoa Salad With Roasted Carrots And Frizzled Leeks Recipes

Tantalize your taste buds with a vibrant medley of flavors and textures in this Quinoa Salad with Roasted Carrots and Frizzled Leeks. This delightful dish is a symphony of wholesome ingredients, showcasing the nutty goodness of quinoa, the sweet and earthy notes of roasted carrots, and the savory crunch of frizzled leeks. Each bite offers a satisfying burst of flavors, making it a perfect side dish or light main course. With its vibrant colors and irresistible aromas, this salad is sure to impress at any gathering.

The recipe includes three distinct elements: the quinoa salad, the roasted carrots, and the frizzled leeks. The quinoa salad forms the base of the dish, combining cooked quinoa with a tangy dressing made from lemon juice, olive oil, Dijon mustard, and honey. The roasted carrots add a touch of sweetness and smokiness, while the frizzled leeks provide a crispy, savory contrast.

To elevate the flavors even further, the recipe also includes instructions for making a simple carrot top pesto. This flavorful condiment is made by blending carrot tops, olive oil, Parmesan cheese, nuts, and garlic, resulting in a vibrant green sauce that adds an extra layer of complexity to the dish.

Whether you're a seasoned home cook or just starting your culinary journey, this Quinoa Salad with Roasted Carrots and Frizzled Leeks is an easy-to-follow recipe that yields delicious and visually stunning results. So gather your ingredients, and let's embark on a culinary adventure that will leave your taste buds dancing!

Check out the recipes below so you can choose the best recipe for yourself!

QUINOA SALAD WITH ROASTED CARROTS AND FRIZZLED LEEKS

Quinoa Salad With Roasted Carrots and Frizzled Leeks image

This quinoa salad, filled with soft roasted carrots, currants and a pomegranate molasses-spiked dressing, makes enough to feed a crowd, though you can easily halve the recipe for a smaller group. You can make it with any color quinoa you come across - it comes in shades of tan (called white), rusty red and brownish black. Just don't mix them together in one pot because they all have slightly different cooking times. As for the pomegranate molasses, it's available in specialty shops and online, but if you don't have it, substitute a good quality balsamic vinegar spiked with a little honey if you like. You can toss together the quinoa, dressing and carrots the day before serving, but don't add the arugula until the last minute to keep it as fresh and crisp as possible.

Provided by Melissa Clark

Categories dinner, lunch, salads and dressings, main course, side dish

Time 1h15m

Yield 10 servings

Number Of Ingredients 9

Ingredients

1 leek, trimmed
3/4 cup plus 2 tablespoons extra-virgin olive oil, more for frying leeks and for serving
Kosher salt and black pepper
2 1/2 tablespoons lemon juice
2 1/2 tablespoons pomegranate molasses, more for serving
2 pounds carrots, peeled and sliced into 1/4-inch-thick coins
2 cups quinoa (13 ounces)
1/3 cup dried currants
6 ounces fresh arugula

Steps:

Cut leek in half lengthwise and rinse away any grit. Slice thinly. In a small skillet over medium heat, warm 1/4 inch olive oil. Add a handful of leeks and fry until golden brown, 15 to 30 seconds. Remove with a slotted spoon and transfer to a paper-towel-lined plate. Sprinkle lightly with salt. Repeat with remaining leeks.
In a small bowl, whisk together lemon juice, molasses, 1 teaspoon salt and a large pinch of pepper. Whisk in 3/4 cup oil.
Heat oven to 425 degrees. Toss carrots with 2 tablespoons oil, 1 teaspoon salt and some pepper. Spread on one or two large baking sheets so they fit in one layer. Roast carrots, tossing occasionally, until tender and golden brown, 30 to 35 minutes.
While carrots roast, bring a large pot of salted water to a boil. Add quinoa and cook until tender, 10 to 12 minutes. Drain.
In a large bowl, toss warm quinoa with currants. Add carrots and half the dressing and toss well. Taste and add dressing or salt (or both) if needed.
In a separate bowl, toss arugula with enough dressing to lightly coat. (Leftover dressing will last for five days stored in the refrigerator.) Spread arugula on a serving platter. Top with quinoa and the frizzled leeks. Drizzle with more pomegranate molasses and a little olive oil before serving.

Nutrition Facts : @context http, Calories 213, UnsaturatedFat 2 grams, Carbohydrate 42 grams, Fat 3 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 389 milligrams, Sugar 12 grams

QUINOA SALAD

Quinoa Salad image

Quinoa, a "new" ingredient that has been around for thousands of years, is a tiny, high-protein grain from South America. It's nicknamed the "wonder grain" because it cooks more quickly than rice, is virtually foolproof, and is lighter and more nutritious than other grains.

Provided by Food Network

Categories side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 14

Ingredients

12 cups water
1 1/2 cups quinoa, rinsed
5 pickling cucumbers, peeled, ends trimmed, and cut into 1/4-inch cubes
1 small red onion, cut into 1/4-inch cubes
1 large tomato, cored, seeded, and diced
1 bunch Italian parsley leaves, chopped
2 bunches mint leaves, chopped
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 lemon, juiced
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
4 heads endive, trimmed and separated into individual spears
1 avocado, peeled, seeded and diced, for garnish

Steps:

Bring the water to a boil in a large saucepan. Add the quinoa, stir once, and return to a boil. Cook uncovered, over medium heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve well to remove all moisture.
When dry, transfer the quinoa to a large bowl. Add the cucumbers, onion, tomato, parsley, mint, olive oil, vinegar, lemon juice, salt, and pepper and toss well. Spoon onto endive spears, top with avocado, and serve.

Nutrition Facts : Calories 319, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 467 milligrams, Carbohydrate 32 grams, Fiber 6 grams, Protein 7 grams, Sugar 4 grams

Tips:

Prep Vegetables First: Before cooking the quinoa, take the time to prepare the vegetables. This includes peeling and chopping the carrots, slicing the leeks, and mincing the garlic.
Roast Carrots to Perfection: To achieve caramelized and tender carrots, roast them at a high temperature (425°F) for about 20 minutes, stirring occasionally.
Frizzle Leeks for a Unique Texture: Frying the leeks in hot oil creates a crispy and flavorful topping for the salad. Be sure to thinly slice the leeks before frying.
Cook Quinoa Properly: Rinse the quinoa thoroughly before cooking to remove any bitter coating. Use a 1:2 ratio of quinoa to water, and cook according to the package instructions.
Let the Salad Cool: After combining all the ingredients, let the salad cool slightly before serving. This allows the flavors to meld and the quinoa to absorb the dressing.

Conclusion:

This quinoa salad with roasted carrots and frizzled leeks is a delicious and versatile dish that can be enjoyed as a main course or a side. The combination of roasted carrots, crispy leeks, and fluffy quinoa creates a balanced and flavorful meal. With its vibrant colors and textures, this salad is sure to impress your taste buds and is a great option for a healthy and satisfying meal.