Quinoa Salad with Roasted Tomatoes and Fried Leeks

Ingredients

• 2 cups quinoa
• 1/2 cup olive oil, more for frying and serving
• 1/4 cup lemon juice
• 1/4 cup pomegranate molasses, more for serving
• 1 leek, trimmed, halved, and sliced thinly
• 1 pint cherry tomatoes, halved
• 1/3 cup pumpkin seeds
• 6 ounces arugula
• salt and pepper to taste

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