Trim fennel bulbs by removing stalks and fronds (set aside fronds to mix  with herbs).

Cut off any hard inedible outer layers.

With your fennel bulb upright, cut ¼-inch slices vertically.

Brush each side using 2 tablespoons olive oil and sprinkle with salt and pepper.

Place slices on a medium hot grill, turning until you get a nice char on each side  and fennel is tender to the touch. Alternatively, place on a baking pan and broil  until charred.

Whisk together remaining 1 tablespoon olive oil, herbs, and lemon juice and zest,  adding salt and pepper to taste. Drizzle all over fennel.

Meanwhile, toast quinoa: Rinse well, drain, and pour into a medium sauté pan. Stir  grains over medium-high heat. Watch as quinoa dries out and begins to brown and  even pop—that’s how you know it is ready. Remove from heat and set aside until  ready to use.

Sprinkle toasted quinoa over fennel and serve warm or at room temperature.

Nutritional information per serving: 110 calories, 7g fat, 0mg cholesterol, 67mg sodium, 10g carbohydrates, 3g fiber, 3g sugar, 2g protein

Courtesy of the 28 Day JOY of KOSHER Challenge by Jamie Geller and Tamar Genger MA, RD.