Sunday, April 16, 2017

Quinoa Salad With Roasted Carrots and Frizzled Leeks


Melissa Clark makes a quinoa salad with soft roasted carrots and crunchy fried leeks that can serve as a side course or a main dish.
Andrew Scrivani for The New York Times
Quinoa Salad With Roasted Carrots and Frizzled Leeks
MELISSA CLARK
1 hour 15 minutes, 10 servings

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