Roasted Leek & Apple Quinoa Salad with Agrodolce
You may not believe it but apples and members of the allium family get along really well. Perhaps because they both share a natural sweetness? I love the flavors that arise from roasting them both. The leeks in particular lend amazing flavors: their sharpness is diminished while their inherent savory flavors are brought to the fore. It’s the sort of flavor that causes you to say “just one more bite” … and you continue to say it 10 bites later. It is impossible for me to make this recipe without stealing a fair bit of their roasted goodness from the pan. You may want to use a large leek…
Have you made agrodolce before? It’s a sassy sauce of Italian origin that can jazz up any and every plain Jane grain, legume or vegetable. Here, the sweet and piquant flavor of the agrodolce is a perfect foil to smooth out the bitterness that the quinoa imparts as well as give a lift to the earthy, roasted produce.
INGREDIENTS
1 medium leek, green and white parts sliced
2 medium apples, diced
6 Tbsp olive oil, divided
1 Tbsp + 2 ½ tsp salt, divided
1 c quinoa
¾ cup red wine vinegar
3 Tbsp unrefined cane sugar
3-4 Serrano or Fresno chilies, thinly sliced or 1 tsp dried chile flakes
DIRECTIONS
Preheat the oven to 375°F (190°C).
In a large bowl mix leeks, apples, 3 Tbsp of olive oil and 1 tsp of salt. Transfer to a parchment lined baking sheet and roast for 30-35 minutes until the leeks are lightly browned and the apples have softened. Make sure to rotate the pan and stir the contents about halfway through to ensure even cooking. Set aside to cool.
Bring a large pot of water to boil. Add 1 Tbsp of salt and quinoa. Reduce to a gentle simmer and cook until quinoa is tender but not mushy, about 15 minutes. Drain and set aside.
In a small saucepan add the red wine vinegar, sugar, chilies and ½ tsp of salt. Bring to a boil and reduce to a simmer. Continue to cook over low heat until the mixture has been reduced by about half, about 7-10 minutes. It will look slightly syrupy.
Add quinoa to a large bowl and fold in the roasted leeks and apples. Slowly drizzle the agrodolce on top and mix in. Add the remaining 3 Tbsp of olive oil and the remaining 1 tsp of salt. Taste and adjust seasonings.
Serves: 6-8