Carons Kickin Quinoa Salad Recipes

Steps:

• 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. 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 one or two 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.
• In a large bowl, toss warm quinoa with currants. Add carrots and half the dressing and toss well. Taste and add dressing or salt (or both) if needed.
• In a separate bowl, toss arugula with enough dressing to lightly coat. (Leftover dressing will last for five days stored in the refrigerator.) Spread arugula on a serving platter. Top with quinoa and the frizzled leeks. Drizzle with more pomegranate molasses and a little olive oil before serving.

Steps:

• Cook 1/2 cup red quinoa as the label directs. Put 3 shucked ears of corn in a bowl with a few tablespoons of water; loosely cover and microwave until tender, about 3 minutes. Cool, then cut off the kernels. Toss the quinoa and corn with 1 chopped large heirloom tomato, 2 sliced scallions, 3 tablespoons each olive oil and lime juice, 1/2 teaspoon kosher salt and a pinch of cayenne.

Steps:

• Rinse quinoa well in a fine-mesh strainer or cheesecloth (you want to rinse until the water is no longer cloudy and makes no more suds). Drain well and transfer to a dry non-stick skillet.
• Heat the skillet and quinoa over medium heat about 15 minutes, stirring, until quinoa is golden brown. Remove from heat.
• Begin heating 2 cups water in a saucepan over medium-high heat. Add quinoa and bring to a boil. Once boiling, reduce heat to low and simmer, covered, 15 minutes. Remove from heat, uncover, and stir occasionally until cooled.
• Prepare vegetables while you are waiting for the quinoa to cool.
• Combine mayo, wasabi powder, lemon juice, tuna, salt and pepper in a large bowl. Add in red pepper and cucumber and stir.
• Add cooled quinoa and stir to combine.
• Serve garnished with pickled ginger and avocados.