Quinoa Salad for a Crowd | Melissa Clark Recipes | The New York Times

quinoa

🥗Healthier: farro

💰Cheaper: rice

Farro is more nutritious, while rice is often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola oil is budget-friendly.

Bring a big pot of salted water to a boil.

Add quinoa to the boiling water and cook like pasta.

Remove quinoa from heat and drain.

Chop leeks and fry them in enough oil to cover until browned, salting as they cook.

Chop carrots, coat them in oil and salt, and spread them on a baking sheet.

Roast carrots until golden brown.

Prepare a dressing with pomegranate molasses, lemon juice, and salt, whisking together.

Add roasted carrots to the cooked quinoa and mix with some of the dressing.

Dress arugula with the remaining dressing, adding it gradually and tossing with clean hands.

Plate the salad with arugula on the bottom, quinoa on top, and fried leeks sprinkled over. Drizzle with pomegranate molasses.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary