Recipe for Grain Salad

1. Preheat oven to 400 degrees. Lina a large baking sheet with parchment paper.
2. Arrange the carrots, fennel and onions on the parchment paper, drizzle with 2 teaspoons avocado oil and season with salt and pepper to taste.
3. Roast vegetables for 15 minutes, or until soft but not mushy.
4. Transfer vegetables to a large serving bowl, add the cooked quinoa and toss everything together gently. Set mixture aside.

Citrusy Avocado Dressing

1. In a small mixing bowl, add the garlic, avocado oil, lemon juice, salt, pepper, anchovy paste (optional) and honey; use a fork to whisk everything together.
2. Drizzle avocado dressing on top of quinoa and vegetables.
3. Gently toss all of the ingredients together.
4. Chop the reserved fennel fronds and add them to the bowl.
5. Stir in the walnuts (optional).
6. Adjust seasoning and serve (can be served cold, warm, or at room temperature).