Toasted Quinoa Salad with Spring Veggies

🥘 Ingredients

• medium shallot ¼ cup
• medium lemon 2
• garlic cloves 2
• pure pomegranate molasses or aged balsamic vinegar 1 ½ tbsp
• extra virgin olive oil 1 ½ tbsp
• kosher salt 1 tsp
• Freshly
• Aleppo pepper 0.5-1 tsp
• sugar snap peas 8 oz
• fennel bulbs 2
• extra virgin olive oil 2 ½ tbsp
• Kosher
• Cooked Quinoa 3 cup
• chickpeas 1
• fresh basil leaves or flat-leaf parsley or dill 1 cup
• A few pinches Aleppo pepper or red pepper flakes
• roasted almonds or pistachios, shells removed ½ cup
• large or small avocados 2
• A
• vegan feta ½ cup
• Pickled Onions 4 forkful
• Pure pomegranate molasses or aged balsamic vinegar

Shallot Vinaigrette

1. 1

   Prepare: medium shallot , medium lemon , garlic cloves , pure pomegranate molasses or aged balsamic vinegar , extra virgin olive oil , kosher salt , Freshly cracked black pepper to taste, Aleppo pepper .
2. 2

   Combine all of the ingredients in an 8-ounce (250 mL) or larger jar for which you have a lid.
3. 3

   Shake well to combine, then season to taste with more salt, pepper, olive oil, or lemon juice as desired. Label and seal the jar and refrigerate for 4 to 5 days.
4. 4

   Gather: 1/2 cup Shallot Vinaigrette (from meal prep), sugar snap peas , fennel bulbs , extra virgin olive oil , Kosher salt and freshly cracked black pepper, Cooked Quinoa , chickpeas , fresh basil leaves or flat-leaf parsley or dill , A few pinches Aleppo pepper or red pepper flakes , roasted almonds or pistachios, shells removed , large or small avocados , A few squeezes of lemon juice, vegan feta , Pickled Onions , Pure pomegranate molasses or aged balsamic vinegar .
5. 5

   Arrange a rack in the top third of the oven and another on the bottommost shelf. Preheat the oven to 425ºF / 220ºC. Take the Shallot Vinaigrette out of the fridge to come to room temp.
6. 6

   On a rimmed sheet pan, toss the snap peas and fennel with 1 tbsp olive oil, 3/4 tsp kosher salt, and pepper to taste. Add a bit more oil if the veggies feel dry. Spread out on the pan in a single layer as much as possible.
7. 7

   Transfer the Cooked Quinoa to another rimmed sheet pan. Add 1 1/2 tbsp olive oil and 1/2 tsp kosher salt, mixing with your hands to coat. Spread out on the pan with as little overlap as possible.
8. 8

   Transfer the veggies to the bottom rack and quinoa to the upper rack. Roast for 15 minutes , then toss the quinoa (no need to toss the veggies). If the quinoa is golden brown and crispy, it’s done; if not, roast for another 5 to 10 minutes, checking at 5 minutes. The veggies will likely need another 10 minutes, or until tender and browned in spots.
9. 9

   While everything roasts, prep the other ingredients and prepare your side salad (if you’re making one). Drain and rinse the chickpeas; lightly dry off. Chop the basil. Add both to a large bowl and pour on the Shallot Vinaigrette. Toss to coat, then season to taste with more salt, pepper, or chili flakes, if desired. Marinate for 10 minutes or longer, tossing a few times if you can. Almonds: Chop the almonds and set aside. Avocado: Slice or cube the avocado(s). Sprinkle with a few pinches of salt, pepper, and chili flakes, if desired. Squeeze on a bit of lemon juice. Vegan feta (optional): If using, crumble the vegan feta.
10. 10

    Assemble: Add the crispy quinoa and roasted vegetables to the bowl with the marinated chickpeas. Gently toss to combine. Add in the almonds, Pickled Onions, avocado, and feta if using. Gently toss and season to taste with salt/pepper. For tang, add a drizzle of pomegranate molasses or balsamic vinegar. Garnish with fennel fronds. Serve with your side salad, if you made one.