Instructions: Preheat the oven to 325 . Rinse the quinoa under cold running water until the water runs clear. Heat the chicken stock in a 3-quart saucepan over high heat until boiling. Add the quinoa and cook until tender and translucent, about 15 minutes. Remove the pan from the heat and let the quinoa sit for about 5 minutes. Transfer to a medium bowl and set aside.

Put the shallots and fennel in a medium ovenproof saute pan and drizzle with 1 tablespoon of the olive oil. Place the pan in the oven and roast until tender, about 45 minutes. Remove the pan from the oven and set aside to cool. When the vegetables are cool enough to handle, remove them from the pan and reserve the oil they roasted in. Coarsely chop the shallots and fennel and add them to the bowl with the quinoa. Toss well to combine.

Combine the vinegar, garlic, fennel greens, and mustard in a small bowl and mix well. Slowly whisk in the remaining 1/2 cup olive oil until the dressing is emulsified and thickened. Stir in the reserved roasting oil and season to taste with salt and pepper. Pour the dressing over the quinoa and mix well.

Place the salad on a platter and serve at room temperature.

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