Add leeks and broccoli to a baking pan and drizzle with one tablespoon of olive oil. Season with salt and pepper and roast for 25 - 30 minutes. When there is 10 minutes left in the roasting, add the almonds to the pan and continue to cook until everything is crispy.
Remove pan from the oven and transfer the almonds to a cutting board. Roughly chop the almonds and add them to a large mixing bowl followed by the leeks, broccoli and quinoa.
In a small bowl, whisk together remaining one tablespoon of oil, vinegar, lemon and honey. Sprinkle with salt and pepper, taste and adjust seasoning if needed. Drizzle over salad and toss to combine.
Serve immediately or transfer to the fridge and keep for up to three days.
* make sure to clean the leek thoroughly before chopping as there is often sand/dirt between the layers!