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1
Cut leek in half lengthwise and rinse away any grit.
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2
Slice thinly.
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3
In a small skillet over medium heat, warm 1/4 inch olive oil.
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4
Add a handful of leeks and fry until golden brown, 15 to 30 seconds.
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5
Remove with a slotted spoon and transfer to a paper-towel-lined plate.
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6
Sprinkle lightly with salt.
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7
Repeat with remaining leeks.
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8
In a small bowl, whisk together lemon juice, molasses, 1 teaspoon salt and a large pinch of pepper.
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9
Whisk in 3/4 cup oil.
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10
Heat oven to 425 degrees.
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11
Toss carrots with 2 tablespoons oil, 1 teaspoon salt and some pepper.
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12
Spread on one or two large baking sheets so they fit in one layer.
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13
Roast carrots, tossing occasionally, until tender and golden brown, 30 to 35 minutes.
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14
While carrots roast, bring a large pot of salted water to a boil.
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15
Add quinoa and cook until tender, 10 to 12 minutes.
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16
Drain.
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17
In a large bowl, toss warm quinoa with currants.
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18
Add carrots and half the dressing and toss well.
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19
Taste and add dressing or salt (or both) if needed.
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20
In a separate bowl, toss arugula with enough dressing to lightly coat.
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21
(Leftover dressing will last for five days stored in the refrigerator.)
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22
Spread arugula on a serving platter.
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23
Top with quinoa and the frizzled leeks.
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24
Drizzle with more pomegranate molasses and a little olive oil before serving.
