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Roasted Leeks, Fennel & Green Garlic

Roasted Leeks, Fennel & Green Garlic: A Springtime Treat

A delightful dish of Roasted Leeks, Fennel & Green Garlic celebrating spring flavors, quick to prepare and full of wholesome ingredients.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Spring
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 tablespoons Olive Oil High-quality for best flavor
  • 1 large Onion Adds sweetness
  • 1 teaspoon Salt Adjust based on vegetable size
  • 2 leeks Leeks Wash thoroughly
  • 1 bulb Fennel Adds anise flavor
  • 1 bunch Green Garlic Milder than regular garlic
  • 1 cup Quinoa Rinse well before cooking
  • 1 Meyer lemon Meyer Lemon For bright acidity
  • ½ cup Pecorino Romano Shaved for garnish
  • to taste Black Pepper & Fresh Herbs For garnish

Equipment

  • Oven
  • Sauté Pan
  • Saucepan
  • Baking sheet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 375°F (190°C).
  2. Toss sliced leeks with 3 tablespoons of olive oil and 1 teaspoon of salt, spread on a baking sheet.
  3. Roast leeks for 35-40 minutes, flipping halfway through.
  4. Heat 2 tablespoons of olive oil in a sauté pan, add sliced onion, and cook for 10 minutes until translucent.
  5. Add sliced fennel and an additional ½ teaspoon of salt, covering and cooking for 10 minutes.
  6. Stir in minced green garlic, cooking for another 7-10 minutes.
  7. In a saucepan, combine rinsed quinoa with ½ teaspoon of salt and water, bring to a boil, then simmer for 25 minutes.
  8. Mix cooked quinoa with sautéed veggies and juice of a Meyer lemon, adjusting seasoning to taste.
  9. Serve topped with shaved Pecorino Romano, black pepper, fresh herbs, and a drizzle of olive oil.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 300mgPotassium: 500mgFiber: 5gSugar: 2gVitamin A: 10IUVitamin C: 20mgCalcium: 15mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3 days. May freeze in portions for up to 2 months.

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