Recipes: quinoa salad, vegetables, burger

  • Updated: April 30, 2014 - 1:21 PM

Images: © Ryan Szulc Better Burger, from "Quinoa Revolution: Over 150 Healthy, Great-Tasting Recipes Under 500 Calories"


Serves 10.

Note: From Melissa Clark.

• 1 leek, trimmed

3/4 c. plus 2 tbsp. extra-virgin olive oil, plus more for frying leeks and for serving

• Kosher salt and black pepper

• 2 1/2 tbsp. lemon juice

2 1/2 tbsp. pomegranate molasses, plus more for serving

2 lb. carrots, peeled and sliced into 1/4-in.-thick coins

• 2 c. uncooked quinoa (13 oz.)

• 1/3 c. dried currants

• 6 oz. fresh arugula


Cut leek in half lengthwise and rinse away any grit. Slice thinly.

In a small skillet over medium heat, warm 1/4 inch olive oil in pan. 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 1 or 2 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.

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  • Quinoa salad with roasted carrots and frizzled leeks, in New York, April 4, 2014. The dish, which also includes currants, arugula and a pomegranate-spiked dressing, is kosher for Passover because Quinoa, which is full of protein, iron, fiber, is botanically related to beets and spinach, and is not a grain. (

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