QUINOA SALAD WITH ROASTED CARROTS AND FRIZZLED LEEKS
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
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
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sky plazzz
[email protected]This salad was a bit bland for my taste. I think it could have used more seasoning.
Riyan Tahir
[email protected]I'm not a big fan of quinoa, but this salad was actually pretty good. The roasted carrots and frizzled leeks were a nice touch.
Muhammad Hamza08
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
Igshaan Phiri (Shaan)
[email protected]I love this recipe! It's so easy to make and it's always a crowd-pleaser.
nutta sacksgg
[email protected]Delicious and healthy! I'll definitely be making this again.
justwhyellie
[email protected]This was a great recipe! I made it for a party and everyone loved it. The salad was colorful, flavorful, and very easy to make.
siyam Tahmid Ahmed
[email protected]I'm not usually a fan of quinoa, but this salad changed my mind! The roasted carrots and frizzled leeks were amazing.
Shaheen Habib
[email protected]This salad is a great way to use up leftover quinoa. I also added some chopped walnuts and dried cranberries for extra crunch and flavor.
Sarna Raj
[email protected]Great recipe! I made this for lunch today and it was perfect. The flavors were well-balanced and the salad was very filling.
Ekamu Francis
[email protected]Easy and delicious! I love that this salad is healthy and filling, but still light and refreshing.
Ibadete Rexhepi
[email protected]This quinoa salad was a hit at my last potluck! The roasted carrots added a nice sweetness, and the frizzled leeks were a crispy, flavorful addition. I'll definitely be making this again.