Caramelized Fennel with Creamy Lemon Quinoa, Garlicky Butter Beans, and Crispy Olive Almond Crumbs

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the fennel wedges on a sheet pan and toss with 2 tablespoons olive oil, the maple syrup, half of the lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer.

2. 2

   Roast the fennel for 28 to 32 minutes at 220 °C / 425 °F, turning halfway through, until tender and deeply golden at the edges.

3. 3

   Meanwhile, place the quinoa and vegetable broth in a saucepan and bring to a boil. Reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed.

4. 4

   Add the oat milk, 1 tablespoon lemon juice, the remaining lemon zest, 1 tablespoon olive oil, and 1 sliced garlic clove to the quinoa. Cook over low heat for 3 to 4 more minutes, stirring, until creamy. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

5. 5

   In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the sliced almonds and toast for 1 to 2 minutes. Stir in the chopped green olives and cook 1 minute more. Remove from the heat and mix with the chopped parsley. Set aside as a crispy crumb topping.

6. 6

   In the same skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the 3 minced garlic cloves and cook for 30 seconds. Add the butter beans, smoked paprika, the remaining 2 tablespoons lemon juice, the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon black pepper. Cook for 4 to 5 minutes, stirring gently, until the beans are hot and glossy.

7. 7

   To serve, spoon the creamy quinoa into shallow bowls, top with the roasted fennel and garlicky beans, and finish with the crispy olive, almond, and parsley crumbs.