Ingredients
2 cups quinoa
2 medium fennel bulbs
1 pint cherry tomatoes, halved
1 bunch pea tendrils, roughly chopped (like, no smaller than 1 inch segments)
1 bunch arugula
1/3 cup parsley, finely chopped
1/3 cup mint, finely chopped
4 cloves garlic, minced
Pinch of chili flake
2 lemons, juiced
Olive oil
Salt
Pepper
Preheat the oven to 425 F. Using a mandoline or your awesome knife skills, thinly slice the fennel lengthwise, place of a baking sheet and drizzle with olive oil, salt and pepper. Roast for about 15 minutes, or until golden brown and crisped at the edges. Meanwhile, put the quinoa in a pot with 4 cups of water. Bring it up to just a boil, then cover and simmer for 10-15 minutes, or until the quinoa is just translucent and the little germ ring is visible. You might have some water left, so just strain it out. I cannot tell you how many times I've turned my quinoa into a mushy mess by forgetting about it for 2 minutes, so keep an eye on it. Place the quinoa into a large bowl and mix in the mint and parsley, along with about a teaspoon of salt and pepper. Add the lemon juice and about a 1/4 cup olive oil, mixing thoroughly. Taste for seasoning and adjust. Heat a saucepan over medium high heat, add a tablespoon of olive oil, the pea tendrils, the garlic, chili flake, and some salt and pepper. Saute until just wilted. Add the pea trendils and fresh arugula to the quinoa. Mix and enjoy!
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