Roasted Leek, Fennel, and Green Garlic with Quinoa
This dish combines the gentle sweetness of roasted fennel and leeks with the delicate flavor of green garlic, all tossed over fluffy quinoa and finished with a bright lemon-herb dressing. It’s earthy, fragrant, and deeply satisfying — a wholesome Mediterranean-inspired meal that celebrates fresh vegetables and clean flavors.
⏱️ Time
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ingredients
For the roasted vegetable:
2 medium leeks, trimmed, washed, and cut into 2-inch pieces
1 medium fennel bulb, thinly sliced (reserve fronds for garnish)
4 stalks green garlic, sliced (or substitute 3 cloves regular garlic)
2 tbsp extra-virgin olive oil
½ tsp sea salt
¼ tsp black pepper
½ tsp dried thyme or fresh thyme leaves
For the quinoa:
1 cup quinoa, rinsed
2 cups vegetable broth (or water + pinch of salt)
1 tbsp olive oil
Lemon-herb dressing:
3 tbsp olive oil
1 tbsp fresh lemon juice
½ tsp lemon zest
1 tsp honey (or maple syrup)
1 tbsp chopped parsley
1 tbsp chopped dill (or mint for variation)
Salt and pepper to taste
Optional toppings:
Crumbled feta cheese or goat cheese
Toasted pine nuts or almonds
Extra fennel fronds or microgreens for garnish
Instructions
1. Preheat oven to 200°C (400°F) and line a baking tray with parchment paper.
2. Prepare vegetables: In a bowl, toss leeks, fennel, and green garlic with olive oil, thyme, salt, and pepper.
3. Roast: Spread on the baking tray and roast for 20–25 minutes, flipping halfway through, until the edges are golden and caramelized.
4. Cook quinoa: in a saucepan, heat olive oil.
Add rinsed quinoa and toast for 1 minute.
Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes, until liquid is absorbed.
Fluff with a fork.
5. Make dressing: Whisk together olive oil, lemon juice, zest, honey, herbs, salt, and pepper.
6. Assemble: In a bowl, combine quinoa and roasted vegetables. Drizzle dressing over and toss gently.
7. Garnish: Top with feta, nuts, and fennel fronds before serving warm or at room temperature.
Notes & Tips
You can add roasted chickpeas for extra protein and crunch.
Green garlic has a mild, fresh flavor—if unavailable, mix regular garlic with green onions.
For a heartier meal, serve with grilled chicken or baked salmon.
Tastes even better the next day as the flavors meld together.
Frequently asked questions FAQs
Q: Can I use brown rice instead of quinoa?
A: Yes, but cook it separately and adjust the cooking time (brown rice takes ~40 minutes).
Q: How can I make it dairy-free?
A: Simply omit the feta or replace it with a sprinkle of nutritional yeast.
Q: Can I make this ahead?
A: Absolutely. Store the roasted veggies and quinoa separately in the fridge for up to 3 days. Toss with dressing before serving.
Nutritional Information
Calories: ~360 kcal
Protein: 9g
Carbohydrates: 46g
Fiber: 7g
Fat: 14g
Sodium: 340mg