Recipes
Second course
Roast
Quinoa salad with roasted tomatoes and fried leeks

Quinoa salad with roasted tomatoes and fried leeks

Roast

Roasting

I sat down to start making Melissa Clark's quinoa salad for dinner and lunch for the next few days, and I realized that I didn't have enough carrots (oops!). So what did I do? I roasted a veggie that I always have on hand- tomatoes. I replaced currants with toasted pumpkin seeds and added a bit more pomegranate molasses and lemon juice (because who can never have enough of those). I decided to also mix the dressing into the quinoa instead of the arugula, just to keep things a bit more fresh for the next day. This was delicious eaten warm the night of and cold the days after. Thanks for the inspiration!