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serving platter with the quinoa leeks salad

Quinoa Salad with Roasted Leeks and Feta Recipe

A hearty roasted leek and quinoa salad with feta, walnuts, and pomegranate, tossed in a balsamic Dijon mustard vinaigrette. Great warm or cold.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Salad
Cuisine American, Polish
Servings 6
Calories 305 kcal

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

Roast at a slightly lower temperature – a moderate oven temperature gives the leeks time to soften before browning. If they darken too quickly, lower the heat or cover them again.
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.

Nutrition

Serving: 1cupCalories: 305kcalCarbohydrates: 31gProtein: 8gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gCholesterol: 7mgSodium: 720mgPotassium: 331mgFiber: 4gSugar: 6gVitamin A: 1088IUVitamin C: 8mgCalcium: 95mgIron: 3mg
Keyword balsamic dijon mustard, dijon mustard, leeks, quinoa, roasted leeks
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