- 1
-
Preheat oven to 475 degrees F
- 2
-
MAsh garlic and 3/4 teaspoon salt into a paste with the side of chef's knife or a fork. Transfer to a large bowl and whisk in oil, 2 teaspoons fennel seeds and 1/4 teaspoon pepper.
- 3
-
Combine mushrooms, carrots and onion in a medium bowl. drizzle with 2 tablespoons of the oil mixture and toss well to coat.
- 4
-
Spread the vegetables on a large rimmed bakung sheet. Roast for 10 minutes.
- 5
-
Meanwhile, combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat to maintain a simmer and cook for 10 minutes. Remove from heat and let stand, covered, for 5 minutes.
- 6
-
Combine chicken, 2 teaspoons of the oil mixture, the remaining 1 teaspoon fennel seeds and 1/4 teaspoon each salt and pepper in the medium bowl. Toss to coat.
- 7
-
Stir the vegetables and nestle the chicken among them. Continue roasting until an instan-read thermometer insrted into the theickest part of a chicken tender registers 165 degrees F. 8-10 minutes more
- 8
-
Whisk vinegar into the remaining oil mixture. ADd escarole (or endive) and the quinoa and toss with the dressing. serve the salad topped with the roasted vegetables and chicken.
Ingredients
3 | Cloves Garlic |
1 | Teaspoon Salt, divided |
5 | Tablespoons Extra-virgin olive oil |
3 | Teaspoons Fennel seeds, crushed, divided |
½ | Teaspoons Ground pepper, divided |
10 | Ounces Mushrooms, quatered |
4 | Medium carrots sliced 1/2 inch thick |
1 | Medium onion, cut into 3/4-inch wedges |
1½ | Cups Water |
1 | Cup Quinoa |
1 | Pounds Chicken tenders, halved corsswise |
3 | Tablespoons Sherry vinegar or red-wine vinegar |
8 | Cups Torn escarole or curly endive |