Roasted Fennel & Vegetable Medley W/ Quinoa

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Veggie Num Num
Nutrition per serving    (USDA % daily values)
CAL
759
FAT
127%
CHOL
0%
SOD
180%

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Ingredients for 2 servings

175 g (6 oz) baby carrots (I used a combination of baby and whole carrots (cut into batons) because that’s what we had in the fridge:), scrubbed

175 g (6oz) asparagus, woody ends removed

150 g (5 oz) pattypan squash, quartered

½ large fennel bulb, sliced

¼ cup good quality full flavoured olive oil

1 tsp coarse rock salt

½ tsp chilli flakes (optional)

2-3 star anise

1 tbs almonds

1 tbs hazelnuts

1 cup quinoa

3 cup vegetable broth

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