are tender. (Cook time depends on the type of greens you use. Spinach=5-8 minutes. Chard/Kale=8-10 minutes.) Remove from heat and set aside. When the quinoa and the greens are both ready, combine both into a large serving bowl. Add remaining 2 T oil, lemon juice, dill, and feta. Toss to combine. Adjust seasonings to suit your taste. To make the strawberries: Place a rack in the center of the oven and preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper. Set aside. Cut each strawberry in half and place in a mixing bowl. In a small bowl, whisk together maple syrup, olive oil, and salt. Drizzle the mixture over the strawberries and toss until each strawberry is coated. Arrange strawberries in a single layer across prepared baking sheet. Roast strawberries for 40 minutes. The juices will thicken, but remove the strawberries from the oven before the juices begin to burn. Remove the berries and juice from the pan while still warm. Place in a small bowl, stir in balsamic vinegar, and set aside. To make the cake: Place a rack in the center of the oven and heat oven to 400 degrees. Butter an 11-inch cast iron skillet. In a medium bowl, whisk together flour, baking powder, salt and sugar. Set aside. In a small bowl, whisk together buttermilk, eggs, and butter. Whisk in the vanilla or almond extract. Add the buttermilk mixture all at once to the dry ingredients. Stir until just combined and