Preheat the oven to 400°F. Line a roasting pan with foil.
In the prepared pan, toss the carrots and fennel with 2 tablespoons of the olive oil, the coriander, and salt and pepper. Place in the oven along with the foil-wrapped beets, and roast until the carrots are tender, golden, and lacquered but not burned, and the fennel is tender, about 30 minutes. Keep the beets in for another 20 to 30 minutes, or until a knife easily slips through one. Allow to cool, then peel and quarter.
Meanwhile, in a medium skillet cook the onion in the remaining 2 tablespoons olive oil over low heat until caramelized and brown (but not burned), about 25 minutes. While it cooks, bring 2 cups water to a boil in a medium pot. Add the quinoa, stir, and cover with a tight-fitting lid. Reduce the heat and cook for 13 to 15 minutes, until all of the water has been absorbed. Fluff with a fork and remove to a bowl. Toss in the butter right away. Let cool.
In a large bowl, toss the quinoa, carrots, beets, fennel, onion, feta, pepitas, and vinaigrette. Top with the herbs and season with salt and pepper.
Add the mustard, vinegar, shallot, lemon juice, honey, and salt and pepper to a small jar and shake vigorously. (Or whisk together in a small bowl.) Add the olive oil and shake or whisk again until emulsified.
* Can be tree nut/peanut free if pistachios are omitted.Nutrition Facts
Quinoa Salad with Roast Vegetables, Feta, and Herbs
Amount Per Serving
Calories 910Calories from Fat 639
% Daily Value*
Saturated Fat 17g106%
Vitamin A 13330IU267%
Vitamin C 19.5mg24%
* Percent Daily Values are based on a 2000 calorie diet.