Quinoa Salad With Roasted Carrots and Frizzled Leeks

Last weekend we went to Theo and Emel's to celebrate her arrival to NYC, their new backyard in West Harlem and their daughter who will be joining us at some point mid-summer. It was quite a bash and the highlight, of course, was when Emel picked up her guitar.

I made this quinoa salad that was featured in the New York Times this spring.

http://www.nytimes.com/recipes/1016239/quinoa-salad-with-roasted-carrots-and-frizzled-leeks.html

I was drawn to it since it incorporates both currants and pomegranate molasses - two items that haven't exactly been leaping off my shelves these days. It's not the easiest salad as it involves multiple steps including frying the leeks, roasting the carrots, making the quinoa, etc. But it's worth the effort as the sweetness of the roasted carrots, currants and pomegranate molasses are balanced by the fried leeks and the arugula.

Anyways, it was a wonderful day. And Theo and Emel will be great parents.  This is Theo last summer with Annecy when she was just a few days old. He's already a pro!