Quinoa Salad With Roasted Carrots and Frizzled Leeks
Updated Oct. 17, 2023
- Total Time
- 1 hour 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:10 servings
- 1leek, trimmed
- ¾cup plus 2 tablespoons extra-virgin olive oil, more for frying leeks and for serving
- Kosher salt and black pepper
- 2½tablespoons lemon juice
- 2½tablespoons pomegranate molasses, more for serving
- 2pounds carrots, peeled and sliced into ¼-inch-thick coins
- 2cups quinoa (13 ounces)
- ⅓cup dried currants
- 6ounces fresh arugula
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
381 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 42 grams carbohydrates; 6 grams dietary fiber; 12 grams sugars; 7 grams protein; 434 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Cut leek in half lengthwise and rinse away any grit. Slice thinly. In a small skillet over medium heat, warm ¼ 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.
- Step 2
In a small bowl, whisk together lemon juice, molasses, 1 teaspoon salt and a large pinch of pepper. Whisk in ¾ cup oil.
- Step 3
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.
- Step 4
While carrots roast, bring a large pot of salted water to a boil. Add quinoa and cook until tender, 10 to 12 minutes. Drain.
- Step 5
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.
- Step 6
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.
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Cooking Notes
Carey Larsen
I thought the salad was a little bland. Added some ground cinnamon, coriander and cumin and a teeny, teeny bit of cayenne pepper. This is a great all-year-round dish to bring to a pot luck.
I make this fabulous salad for my family every week. I cut back on the pomagr
I make this fabulous salad every week for my family. I cut back on the pomegranate molasses and I roast the carrots and leeks or just use them raw and the salad is just as good and less sugar and fat. Well maybe not just as good but pretty close. Even when I use the vegetables raw I roast some oil leeks to sprinkle on the top.
Clee525
Definitely fry the sliced leeks in a small pan (as directed). My first attempt was with a Le Cruset 9" cast iron, which I use for all my frying needs, but it got too hot and the leeks burned. I tried again with a small 6" and it worked perfectly.
Kat Walker
I can't find pomegranate molasses anywhere. What would be the best substitute?
sarah
Added candied walnuts, feta, and currants. It was a big hit!
SLC
I just roasted leeks in the oven instead of doing the frizzled leeks. I tossed the carrots with a mixture of cumin and coriander before roasting. Added chopped toasted almonds for crunch when serving along with some chopped fresh mint. Definitely a repeat.
ChefLarryDee
So good! Ordered the Pomegranate Molasses online and had it the next day. I found the dressing to be a bit too tart from the lemon so I evened it out with a bit of honey. It makes a lot; even if you half the recipe, so I had a lot of leftovers which I'm using for lunches. I grilled some boneless chicken thighs, and add some cut up to the mix. I could easily become a vegetarian with dishes like this one
mind bogglingly good!
If you’re on the fence, make this immediately. So delicious - this one is going into our regular rotation. The only changes I made was cooking the quinoa in chicken stock for additional flavor (1 3/4 cup stock per 1 cup quinoa). And I was out of arugula and currents so used baby spinach and yellow raisins instead. YUM!
tjs
Most excellent recipe; went with the balsamic honey, subbed raisins since that’s what we had, added finely chopped raw shallot to the quinoa mixture. Chef’s kiss baby
Anne
I hate to ask this question: are these real dried CURRANTS, or are they the Zante currants which are actually dried Black Corinth grapes? A huge difference
Anne
Less pomegranate molasses. possibly barberries?
Ariel
Made a big batch for lunches-a few modifications-tossed leeks into quinoa and carrots, added kale, and almonds for some protein, tossed all above with the dressing. Served over arugula and greens ( undressed) with a bit of feta on top. Carrots-added a bit of curry powder in addition to salt, pepper and olive oil prior to roasting. Great flavor!
LisaB
I cut the carrots in batons and the leeks diagonally and roasted them with some crushed cumin and coriander seeds, s&p and a tiny sprinkle of chili in olive oll, 190c fan oven for about 20 mins then made a dressing with 50ml pomegranate molasses, 50ml lemon juice, salt and enough olive oil to make a tasty dressing. I used red quinoa and barberries instead of currants as that’s what I had and served in a bowl with cooked beetroot, finely diced around the edge to garnish.Delicious
Elise
This was absolutely fantastic. We couldn't find the pomegranate molasses and were short on time, so we used a pomegranate vinaigrette, and it was still fantastic. I made it twice, and on the second occasion didn't slice the leeks thinly enough so they browned, but weren't crispy. Be sure to slice them a skinny as you can!
Jacqueline
Added coriander and cumin to the roasting carrots, using multicolor carrots for visual appeal, and barberries instead of currants to stay with the Middle-Eastern vibe. Used pomegranate molasses, one of my favorite ingredients, as directed, perfect with Sadaf brand. Made the day before except for tossing greens right before serving: a huge hit at office party, even with some who profess to hate quinoa. If you're looking for dish to wow a crowd, this is it.
Clee525
Definitely fry the sliced leeks in a small pan (as directed). My first attempt was with a Le Cruset 9" cast iron, which I use for all my frying needs, but it got too hot and the leeks burned. I tried again with a small 6" and it worked perfectly.
sylviat
De-licious!
Barbie B
Quinoa should be rinsed in cold water and drained before cooking.
Leobot
Some brands are pre-washed.
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