Quinoa Salad With Roasted Carrots & Frizzled Leeks Recipe - (4.3/5)

Ingredients

• 1 leek, trimmed
• 3/4 cup plus 2 tablespoons extra-virgin olive oil, more for frying leeks and for serving
• Kosher salt
• Freshly ground black pepper
• 2 1/2 tablespoons lemon juice
• 2 1/2 tablespoons pomegranate molasses, more for serving
• 2 pounds carrots, peeled and sliced into 1/4-inch-thick coins
• 2 cups quinoa (13 ounces)
• 1/3 cup dried currants
• 6 ounces fresh arugula