Roasted Fennel-Quinoa Salad with Arugula, Dates, Pistachios & Feta

Directions

1. Rinse and pat dry the fennel and radishes, then trim the fennel stems and root. Slice the fennel into thin half-moons and set aside.
2. Rinse quinoa if desired. In a small saucepan, combine quinoa with broth and bring to a boil; reduce heat, cover, and simmer until tender, about 15 minutes. Keep covered off the heat for 5 minutes, then fluff.
3. Transfer fennel to a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly and spread in a single layer.
4. Roast fennel in a preheated oven at 425°F, stirring halfway through, until browned and tender, about 20 minutes. Let cool for about 5 minutes.
5. In a bowl, whisk together lemon juice, olive oil, maple syrup, and any spices to make a bright dressing.
6. Halve and slice the radishes, then add them to the dressing along with chopped dill.
7. Chop the dates and pistachios, then fold them into the dressing mixture.
8. When fennel and quinoa are cool enough to handle, combine them with arugula and feta in a large bowl, then toss to mix and season to taste.