Step 1 Preheat oven to 200C. Trim fennel stems to 2cm. Pick fronds from the trimmings, then discard the stems. Cut fennel bulbs into 1cm-thick slices, cutting lengthwise through the root end to keep slices intact.
Step 2 Place the fennel, carrots, garlic and thyme in a large roasting pan. Scatter with quinoa, drizzle with oil, then pour over 180ml (3/4 cup) water. Season with salt and pepper. Roast for 40 minutes, turning halfway, or until the vegetables are tender and the quinoa is soft.
Step 3 Spoon onto a platter. Scatter with reserved fennel fronds and goat’s cheese. Serve at room temperature.