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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Crabby
[email protected]This is one of my favorite salads. It's so delicious and healthy.
scara
[email protected]This salad is a great make-ahead meal. It's perfect for busy weeknights.
Natasha Lily
[email protected]I love this salad! It's so easy to make and it's always a hit with my family and friends.
Usman Choudhury
[email protected]This salad is a great way to get your daily dose of vegetables. It's also very filling and satisfying.
Jazmyne Smith
[email protected]The quinoa was a bit undercooked for my taste. Otherwise, the salad was delicious. I especially liked the roasted carrots.
Nikos tlps
[email protected]This salad was a bit bland for my taste. I think it could use a bit more seasoning. Otherwise, it's a healthy and easy-to-make salad.
Shan Clarke
[email protected]I'm not a big fan of quinoa, but I really enjoyed this salad. The roasted carrots and frizzled leeks were delicious. I would definitely make this salad again.
Sm Salina
[email protected]This salad is so flavorful and satisfying. I love the combination of roasted carrots, frizzled leeks, and quinoa. It's a great meal for lunch or dinner.
Chris Bendeler
[email protected]I made this salad for a potluck and it was a hit! Everyone loved it. The roasted carrots were especially popular. I will definitely be making this salad again.
lenah nkirote
[email protected]This salad is a great way to use up leftover quinoa. It's also a great way to get your daily dose of veggies. I especially like the frizzled leeks. They add a nice touch of flavor and texture.
Olalekanolagbami Faruq
[email protected]Easy to make and delicious! I love the combination of roasted carrots and frizzled leeks. The quinoa is a great base for this salad. Will definitely make this again!
nelima waswa
[email protected]This quinoa salad is a delightful burst of flavors and textures. The roasted carrots add a touch of sweetness, while the frizzled leeks provide a savory crunch. The quinoa is cooked perfectly and holds the salad together nicely. Overall, this is a we