Spring Green Salad with Tarragon Dressing, Roasted Leeks, and Toasty Quinoa Recipe Zoom

Spring Green Salad with Tarragon Dressing, Roasted Leeks, and Toasty Quinoa Recipe

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Tarragon has a mild grassy anise flavor, which pairs well with the rich sweetness of roasted leeks. Toasted Quinoa adds a nutty crunch.
Top it with a poached or a fried egg and call it a meal!

Product Description


Tarragon Dressing
1/2 cup Tarragon (more if stronger flavor preferred)
2 Tbsp Honey
Juice of 1 lemon
2 Tbsp Sherry Vinegar
3/4 cup Olive oil
1 tsp Salt
1/2 tsp Pepper

Toasted Quinoa
Preheat oven to 350

Spread 1 cup of quinoa on a sheet tray
Toast quinoa in the oven for 20-25 minutes, rotating frequently to prevent uneven toasting/burning until brown.

Roasted Leeks
Preheat oven to 350

Sliced leeks into 1/2" thick rings
Soak leeks in water for 5 minutes to remove gritty soil that hides in the folds
Drain leeks and spread out over a sheet tray
Drizzle olive oil, salt and pepper all over
Roast leeks in the oven for 15-20 minutes, rotating halfway or until brown

Mix mesclun salad with toasted quinoa, roasted leeks and dressing. Salt and pepper to taste.

Additional Information

Additional Information

SKU Salad-Tarragon-Quinoa


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