Quinoa Salad with Roasted Leeks and Feta Recipe
This blog post is sponsored by New Canaan Farms. Thank you for supporting the brand that makes this blog possible.
This Quinoa Salad with Roasted Leeks and Feta checks all those boxes: layers of flavor, contrasting textures, and maximum satisfaction.
Leeks get roasted until tender and lightly glazed with New Canaan Farms‘ Balsamic Dijon Mustard. Quinoa cooks in vegetable stock for flavor, while walnuts get toasted with honey for a sweet crunch. All finished with a drizzle of the Balsamic Dijon Mustard Vinaigrette, creating a cohesive flavor throughout.
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How is this recipe different?
- I used Balsamic Dijon mustard for the vinegraitte
- I added toasted honey walnuts
- I added pomegranate arils
Key Ingredients and Substitutions
Leeks – Roasting leeks transforms them from sharp and oniony to soft, silky ribbons with caramelized edges and gentle sweetness. Cutting them lengthwise helps them hold their shape and makes them a true feature rather than letting them disappear into the salad. Use only the white and light green parts for the best texture. If leeks aren’t available, sweet onions or shallots can work in a pinch, though the flavor will be stronger and less delicate.
Quinoa – hearty, nutty base that makes this salad satisfying without feeling heavy. Cooking quinoa in vegetable stock with a bay leaf builds savory depth from the start and helps it absorb the vinaigrette evenly. White quinoa keeps the texture light and fluffy, while red or tricolor quinoa adds more bite and visual contrast. For a different grain, farro or barley works well, though neither is gluten-free.
Balsamic Dijon Mustard (New Canaan Farms, affiliate link) – serves as the backbone of the vinaigrette, providing acidity and subtle sweetness without additional vinegar. The Dijon adds warmth and sharpness, while the balsamic notes balance the roasted leeks and salty feta. If unavailable, use a high-quality Dijon mustard and add a small splash of balsamic vinegar or apple cider vinegar to mimic the balance.
Other ingredients: lemon juice, lemon zest, olive oil, smoked paprika, black pepper, vegetable stock, bay leaf, kosher salt, walnuts, honey, pomegranate arils, feta cheese, fresh dill, and chives.
Equipment you will need
Chef’s knife
Cutting board
Rimmed baking sheet
Parchment paper
Medium saucepan with lid
Fine-mesh strainer
Small skillet or frying pan
Small bowl or jar
Whisk or fork
Large mixing bowl
Aluminum foil
Top Tips
Steam first, then roast the leeks – Leeks are layered and fibrous, so they need a little steam before they can caramelize properly. Covering them loosely with foil for the first part of roasting helps them soften and become silky. Uncovering them at the end adds light browning without burning or tough edges.
Keep leek pieces thicker – cutting leeks just in half lengthwise (instead of into thin strips) prevents them from drying out and becoming hard to bite. Thicker pieces roast more evenly and stay tender, especially in a salad.
Rinse quinoa thoroughly – quinoa has a natural bitter coating. A quick rinse in cold water ensures a clean, nutty flavor.
Cook quinoa gently – once boiling, reduce to a gentle simmer. Aggressive boiling can split the grains and make them mushy.
Fluff and dress quinoa while warm – Fluffing releases steam and keeps the texture light, while dressing warm quinoa helps it absorb the mustard vinaigrette evenly instead of pooling at the bottom.
How to make it
- Preheat the oven to 375°F (205°C).
- Clean and trim the leeks, keeping only the white and light green parts.
- Halve lengthwise and clean thoroughly between layers.
- Pat very dry and place cut-side up on a lined baking sheet.
- Drizzle with olive oil and season with salt, pepper, and paprika. Cover with foil and bake until the leeks begin to soften and turn silky.
- Remove the foil.
- Flip the leeks cut-side down for better color, if desired.
- Continue roasting for 10–15 minutes, until tender and lightly caramelized.
- While still warm, gently toss the leeks with 1 teaspoon of balsamic Dijon mustard. Set aside.
- Rinse the quinoa well under cold water.
- Add the quinoa, vegetable stock, and bay leaf to a small pot.
- Bring to a boil, then reduce to a gentle simmer.
- Cover and cook for 12–15 minutes, until the liquid is absorbed.
- Remove it from the heat, discard the bay leaf, and let it stand for 5 minutes.
- Fluff the cooked quinoa with a fork and stir in a little olive oil and a pinch of salt while warm.
- Heat a small skillet over medium heat. Add the walnuts.
- Toast for 2–3 minutes, stirring often, until fragrant.
- Drizzle with honey, then add a pinch of salt and black pepper. Remove from heat and let cool slightly.
- In a small bowl or jar, whisk together: olive oil, balsamic, Dijon mustard, lemon juice, honey, and black pepper.
- While the quinoa is still slightly warm, toss with most of the vinaigrette.
- Add the walnuts, pomegranate arils, dill, chives, and feta, folding lightly.
- Transfer the salad to a serving platter.
- Arrange the leeks on top.
- Sprinkle with feta, dill, and chives.
- Drizzle with the leftover dressing.
- Finish with flaky salt and pomegranate arils.
Best ways to enjoy
- Warm or at room temperature
- As a light main
- Alongside roasted chicken or fish
- Meal-prep lunches
- Holiday or dinner-party side
- With crusty bread
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Storage instructions, reheating
Storage – store the salad in an airtight container in the refrigerator for up to 3 days. For optimal texture, store it without the fresh herbs if possible.
Reheating – if you prefer the salad warm, reheat gently:
- Microwave in short intervals until just warmed through, or
- Warm in a skillet over low heat with a small splash of olive oil.
Avoid overheating, as this can dry out the quinoa and dull the mustard flavor.
Enjoying it cold – this salad is also excellent straight from the fridge or brought to room temperature for 15–20 minutes before serving. If it feels dry, add a spoonful of the mustard vinaigrette to refresh it.
Quinoa Salad with Roasted Leeks and Feta Recipe
Equipment
- chef's knife
- cutting board
- Rimmed baking sheet
- parchment paper
- Medium saucepan with lid
- fine mesh strainer
- Small skillet or frying pan
- Small bowl or jar
- Whisk or fork
- large mixing bowl
- Serving bowl or platter
- aluminum foil
Ingredients
For the roasted leeks
- 3 large leeks
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1 teaspoon Balsamic Dijon mustard
For the quinoa
- 1 cup quinoa rinsed well
- 2 cups vegetable stock
- 1 bay leaf
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
For the salad
- ½ cup walnuts roughly chopped
- 1 teaspoon olive oil for toasting walnuts
- 1 teaspoon honey
- ½ cup pomegranate arils
- ⅓ cup feta cheese crumbled
- 2 tablespoons fresh dill finely chopped
- 2 tablespoons fresh chives finely sliced
Instructions
- Preheat the oven to 400°F (205°C).
- Trim the leeks, keeping only the white and light green parts.
- Halve lengthwise and clean thoroughly between layers.
- Pat very dry and place cut-side up on a lined baking sheet.
- Drizzle with olive oil and season with salt and pepper.
- Remove the foil.
- Flip the leeks cut-side down for better color, if desired.
- Continue roasting for 10–15 minutes, until tender and lightly caramelized.
- While still warm, gently toss the leeks with 1 teaspoon of balsamic Dijon mustard. Set aside.
- Rinse the quinoa well under cold water.
- Add the quinoa, vegetable stock, and bay leaf to a small pot.
- Bring to a boil, then reduce to a gentle simmer.
- Cover and cook for 12–15 minutes, until the liquid is absorbed.
- Remove it from the heat, discard the bay leaf, and let it stand for 5 minutes.
- Fluff the cooked quinoa with a fork and stir in a little olive oil and a pinch of salt while warm.
- Heat a small skillet over medium heat.
- Add the walnuts.
- Toast for 2–3 minutes, stirring often, until fragrant.
- Drizzle with honey, then add a pinch of salt and black pepper.
- Remove from heat and let cool slightly.
- In a small bowl or jar, whisk together: olive oil, balsamic, Dijon mustard, lemon juice, honey, and black pepper.
- While the quinoa is still slightly warm, toss with most of the vinaigrette.
- Add the walnuts, pomegranate arils, dill, chives, and feta, folding lightly.
- Transfer the salad to a serving platter.
- Arrange the leeks on top.
- Sprinkle with feta, dill, and chives.
- Drizzle with the leftover dressing.
- Finish with flaky salt and pomegranate arils.
Notes
Nutrition
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Conclusion
Whether you serve it warm, at room temperature, or straight from the fridge, this Quinoa Salad with Roasted Leeks will taste great.
It’s hearty without being heavy, and flexible enough to make ahead or customize to your liking.
FAQ
Why are my leeks burning or turning tough?
Leeks need time to soften before browning. Covering them with foil for the first part of roasting allows them to steam and become tender. Uncover them only at the end to add light caramelization.
Can I substitute the quinoa?
Yes. Farro, barley, or wheat berries work well, though the salad will no longer be gluten-free. Adjust cooking times accordingly.
What can I use instead of feta?
If you prefer a milder option, try ricotta salata or shaved Parmesan. For a dairy-free version, simply omit the cheese; the salad is still flavorful thanks to the mustard vinaigrette and roasted leeks.
Can I add protein to make it a full meal?
Definitely. Roasted chicken, pan-seared salmon, grilled halloumi, or crispy chickpeas all pair beautifully with this salad.
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