Roasted Spring Vegetables with Herbed Quinoa and Roasted Garlic | Chopped

Ingredients

• 1 head garlic
• 1 1/2 teaspoons olive oil, divided for garlic
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 carrots, peeled and sliced into 1/2-inch rounds
• 1 bunch radishes, trimmed and halved
• 1 cup fresh or frozen peas
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh chives, chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1/4 cup crumbled feta cheese