Preheat your oven to 375°F (190°C). Clean the leeks under running water and cut them into 1-inch pieces. Toss with 3 tablespoons of olive oil and 1 teaspoon of salt. Spread on a baking sheet and roast for 35-40 minutes, flipping halfway through.

In a skillet, heat 3 tablespoons of olive oil over medium heat. Add chopped onion with ½ teaspoon of salt and sauté until translucent, about 10 minutes. Then add sliced fennel and another ½ teaspoon of salt. Cover and cook for 10 minutes, stirring occasionally, then add minced green garlic and cook for an additional 7-10 minutes until fragrant.

In a saucepan, combine 1 cup of rinsed quinoa and ½ teaspoon of salt with water, roughly 2 inches above the quinoa. Bring to a boil, then reduce to a simmer. Cover and cook for approximately 25 minutes, or until tender.

In a mixing bowl, combine cooked quinoa with the sautéed onion and fennel mixture. Add fresh Meyer lemon juice and remaining salt, gently folding together. Carefully incorporate the roasted leeks.

Transfer to a serving platter. Top with shaved Pecorino Romano, black pepper, fresh herbs, and a drizzle of olive oil. Serve warm.