Roasted Vegetable Quinoa Salad

Servings: 6
Time to Cook: 20 min

• 1 medium fennel bulb
• 1 small onion (red or yellow)
• 4 carrots, cleaned
• 2 small delicate squash
• 1/2 lb. Brussels sprouts
• 5 Tbsp. 41 Olive Arbequina Extra Virgin Olive Oil
• 3/4 tsp. 41 Olive Himalayan Salt
• fresh ground pepper
• 2 tsp. everyday seasoning or Italian herb blend
• pinch of cayenne
• 1 cup quinoa, rinsed and drained
• 1 3/4 cup vegetable broth
• few big handfuls of baby kale
• 2 Tbsp. 41 Olive 18 Year Balsamic
• 1/3 cup toasted pine nuts
• 1/2 cup crumbled feta cheese, to taste
• microgreens, for garnish

1. Preheat the oven to 400'. Prepare all your vegetables and collect them on a large baking tray. Halve the fennel and slice it into wedges. Peel the onion, cut off the ends, and slice it into thin wedges, cut the end off the carrots and slice 1" pieces on a diagonal. Scoop the seeds from the squash and slice it into thick half moons. Halve large brussels and leave the small ones whole. Drizzle the olive oil, salt, a few pinches of pepper, everyday seasoning and cayenne. Toss to coat well and spread in a single layer on a baking sheet. Dividing into two sheets if it looks over crowded. Bake in the upper third of the oven for twenty minutes. Turn the heat up to 425' and cook another 20 minutes or until the edges of the vegetables are browned and crisp.

2. While the vegetables roast, cook the quinoa. Put the quinoa and broth in a pot. Bring it up to a gentle boil, down to a simmer, cover and cook for 15 minutes. Fluff with a fork, add a few handfuls of baby kale and leave the lid ajar so it cools. This will barely wilt the kale so its not quite so raw. Once it is room temperature, drizzle in the olive oil, red wine vinegar and a hearty pinch of salt and pepper and toss to coat. Transfer to your serving bowl. Top with the roasted vegetables, pine nuts, feta cheese and microgreens.

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