Rebecca’s recipe of the week: ANOTHER Quinoa Salad, Quinoa Salad With Roasted Carrots and Frizzled Leeks

I know I offered you a quinoa salad only a few weeks ago, but this one is also so good, and really different. And salads are perfect for warmer weather.

This one combines rocket and roasted carrots with crunchy quinoa tossed with currants and a pomegranate-molasses dressing. The whole thing is topped with crispy ringlets of frizzled leeks. It’s ever so tasty.

Quinoa Salad With Roasted Carrots and Frizzled Leeks

Serves 10

Ingredients
1 leek, trimmed
¾ cup plus 2 tablespoons extra-virgin olive oil, plus more for frying leeks and for serving
salt and pepper
2½ tablespoons lemon juice
2½ tablespoons pomegranate molasses, plus more for serving
1kg carrots, peeled and sliced into 1/4-inch-thick coins
2 cups quinoa
⅓ cup dried currants
150g rocket

Preparation
Cut leek in half lengthwise and rinse away any grit. Slice into thin strips. In a small skillet over medium heat, warm 1/4 inch of 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 rocket with enough dressing to lightly coat. Spread the rocket on a serving platter and top with the dressed quinoa and the frizzled leeks. Drizzle with more pomegranate molasses and a little olive oil before serving.

(Adapted from New York Times Cooking.)

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