Preheat your oven to 375°F (190°C). This temperature will ensure your vegetables roast evenly and become deliciously tender.

Toss leeks in a bowl with 3 tbsp olive oil and 1 tsp salt. Spread them out on baking sheets, ensuring they're in a single layer. Roast for 35-40 minutes, flipping halfway, until they are golden brown and tender.

Heat the remaining olive oil in a pan over medium heat, adding the onion and ½ tsp salt. Cover and cook for about 10 minutes until the onion is translucent and fragrant.

Stir in the fennel and re-cover for an additional 10 minutes. Then add the green garlic and continue cooking until everything is tender, around 7-10 minutes.

Combine quinoa with ½ tsp salt in a saucepan, cover it with water, and bring to a boil. Once boiling, reduce heat and simmer until the quinoa is fluffy and tender, approximately 25 minutes.

Mix the cooked quinoa with the onion mixture, roasted leeks, and Meyer lemon juice. Taste and adjust seasoning as needed.

Transfer the salad to a serving platter. Top with shaved Pecorino, a sprinkle of black pepper, fresh herbs, and a drizzle of olive oil. Serve immediately for maximum freshness!