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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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
For the Balsamic Mustard Vinaigrette
- ¼ cup olive oil
- 1½ tablespoons Balsamic Dijon Mustard
- 1 tablespoon lemon juice
- 1 tablespoon honey
- ¼ teaspoon black pepper
- salt to taste
Instructions
- Preheat the oven to 400°F (205°C).
- Trim the 3 large 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 with2 tablespoons olive oill and season with ½ teaspoon kosher salt and ½ teaspoon smoked paprika.
- Cover loosely with foil and roast for 15-20 minutes, 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.
- While still warm, gently toss the leeks with 1 teaspoon of 1 teaspoon Balsamic Dijon mustard. Set aside.
- Rinse the 1 cup quinoawell under cold water. Add the quinoa, 2 cups vegetable stock, and 1 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 ½ cup walnuts.
- Toast for 2–3 minutes, stirring often, until fragrant.
- Drizzle with 1 teaspoon olive oil, then add a ¼ teaspoon kosher salt and black pepper. Remove from heat and let cool slightly.
- Make the vinaigrette. In a small bowl or jar, whisk together: ¼ cup olive oil, 1½ tablespoons 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, ½ cup pomegranate arils dill, 2 tablespoons fresh 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: 399kcalCarbohydrates: 34gProtein: 8gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 14gCholesterol: 7mgSodium: 761mgPotassium: 342mgFiber: 4gSugar: 9gVitamin A: 1091IUVitamin C: 9mgCalcium: 98mgIron: 3mg
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