Quinoa salad with roasted tomatoes and fried leeks

Discover the perfect fusion of flavors in this quinoa salad; Crunchy fried leeks complement the sweetness of roasted tomatoes for a culinary delight.

Ingredients:

• 2 cups quinoa
• 1/2 cup olive oil, more for frying and serving
• 1/4 cup lemon juice
• 1/4 cup pomegranate molasses, more for serving
• 1 leek, trimmed, halved, and sliced thinly
• 1 pint cherry tomatoes, halved
• 1/3 cup pumpkin seeds
• 170g arugula
• salt and pepper to taste

Instructions:

1. Gently brown the pumpkin seeds by heating them in a pan over medium heat, stirring frequently, until they turn golden-brown and release a pleasant smell. Set aside.
2. Heat up the oven to 200 °C. Coat the cherry tomato halves with olive oil, salt, and pepper. Roast the tomatoes in the oven until they start to shrink slightly, which usually takes about 25-30 minutes. Transfer the tomatoes to a large bowl once they are done roasting.
3. While waiting, fry the leeks. Pour enough oil into a pan to submerge the leeks. Cook the leeks in batches, and once they turn brown and crunchy, take them out using a slotted spoon. Place the fried leeks on a plate lined with paper towels.
4. Put the quinoa in a sieve and rinse it. Cook the quinoa in 2.5 cups of boiling salted water. Let it simmer with a lid on until all the water is absorbed, typically around 20 minutes.
5. Mix the quinoa and the toasted pumpkin seeds into the bowl with the roasted tomatoes. Stir well to mix everything.
6. In a bowl, blend the pomegranate molasses and lemon juice with 1 tsp of salt and a bit of pepper. Slowly add the olive oil while whisking.
7. Pour the dressing over the quinoa, tomato, and pumpkin seed mixture. Stir it all together.
8. On a serving platter, arrange the arugula, then top it with the quinoa and crispy leeks. Just before serving, drizzle some olive oil and pomegranate molasses. This dish can be enjoyed either warm or cold. If serving cold, store it in the refrigerator for up to 3 days. Keep the arugula, quinoa mixture, and leeks apart and combine them right before serving.

Summary:

• Calories: 2873 kcal
• Fat: 152 g
• Protein: 70 g
• Carbs: 325 g
• Potassium: 5224 mg
• Magnesium: 1282 mg