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Categories:Viewed: 6 - Published at: 6 years ago
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
- 6 ounces arugula
- salt and pepper to taste
Method
- Lightly toast the pumpkin seeds. Add them to a pan over medium heat, stirring often, until golden-brown and fragrant. Set aside.
- Preheat the oven to 400 degrees. Toss the cherry tomato halves in olive oil, salt and pepper until coated. Roast the tomatoes in the oven until slightly shriveled, about 25-30 minutes. Add the tomatoes to a large bowl when finished roasting.
- Meanwhile, fry the leeks. Put enough oil at the bottom of a pan to cover the leeks. Add the leeks in batches, and remove with a slotted spoon when brown and crispy. Place them on a paper towel-lined plate.
- Place the quinoa in a mesh strainer and rinse. Add the quinoa to 2.5 cups boiling salted water. Simmer covered until water is completely absorbed, about 20 minutes.
- Add the quinoa and the toasted pumpkin seeds to the bowl of roasted tomatoes. Stir to combine.
- Combine the pomegranate molasses and lemon juice with 1 tsp of salt and a pinch of pepper. Whisk in the olive oil.
- Add the dressing to the quinoa, tomato and pumpkin seed mixture. Stir to combine.
- Place arugula on a platter, top with quinoa and frizzled leeks, and drizzle olive oil and pomegranate molasses just before serving. Can be served warm or cold. If serving cold, refrigerate up to 3 days. Keep arugula, quinoa mixture and leeks separate and assemble just before serving.
