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1
Lightly toast the pumpkin seeds. Add them to a pan over medium heat, stirring often, until golden-brown and fragrant. Set aside.
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2
Preheat the oven to 400 degrees. Toss the cherry tomato halves in olive oil, salt and pepper until coated. Roast the tomatoes in the oven until slightly shriveled, about 25-30 minutes. Add the tomatoes to a large bowl when finished roasting.
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3
Meanwhile, fry the leeks. Put enough oil at the bottom of a pan to cover the leeks. Add the leeks in batches, and remove with a slotted spoon when brown and crispy. Place them on a paper towel-lined plate.
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4
Place the quinoa in a mesh strainer and rinse. Add the quinoa to 2.5 cups boiling salted water. Simmer covered until water is completely absorbed, about 20 minutes.
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5
Add the quinoa and the toasted pumpkin seeds to the bowl of roasted tomatoes. Stir to combine.
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6
Combine the pomegranate molasses and lemon juice with 1 tsp of salt and a pinch of pepper. Whisk in the olive oil.
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7
Add the dressing to the quinoa, tomato and pumpkin seed mixture. Stir to combine.
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8
Place arugula on a platter, top with quinoa and frizzled leeks, and drizzle olive oil and pomegranate molasses just before serving. Can be served warm or cold. If serving cold, refrigerate up to 3 days. Keep arugula, quinoa mixture and leeks separate and assemble just before serving.
