Scallion Creamed Corn

Preheat the oven to 400°F. Trim the end away from the fennel bulb. Slice the fennel into ¼ inch thick slices and transfer to a baking sheet. Toss with 2 tsp vegetable oil and a pinch of salt and pepper. Roast in the oven until well browned and crisp in places, about 20 to 25 minutes.

Combine the cubed red beets, quinoa, 1¼ cups water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and the beets are tender, about 17 to 20 minutes.

Peel and thinly slice the shallot. Thinly slice the scallion.

Place a medium skillet over medium heat and add the pecans, agave, a pinch of salt, and as much of the cayenne pepper as you’d like. Toast the nuts, shaking the pan frequently, until lightly browned and sticky, about 3 to 4 minutes. Transfer the candied pecans to a plate to cool.

Rinse the skillet and return to medium heat with 1 tsp vegetable oil. Add the sliced shallot and a pinch of salt and cook until softened, about 3 to 4 minutes. Add the corn kernels and cook until hot, about 2 to 3 minutes. Add the scallion cashew cheese and ½ cup water and stir until combined. Simmer until the corn is creamy, about 2 to 3 minutes. Stir in just half the sliced scallion.

Divide the vibrant quinoa between large plates or bowls and top with scallion creamed corn and fennel chips. Sprinkle with candied pecans and remaining sliced scallion. Enjoy!