Roasted Chicken Vegetable Quinoa Salad

Ingredients

• 3 cloves garlic, minced
• 1 teaspoon salt, divided
• 5 tablespoons extra-virgin olive oil
• 3 teaspoons fennel seeds, crushed, divided
• ½ teaspoon ground pepper, divided
• 10 ounces mushrooms, quartered
• 4 medium carrots, sliced 1/2 inch thick
• 1 medium onion, cut into 3/4-inch wedges
• 1 ½ cups water
• 1 cup quinoa
• 1 pound chicken tenders, halved crosswise
• 3 tablespoons sherry vinegar or red-wine vinegar
• 8 cups torn escarole or curly endive

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