2 cups cherry tomatoes whole
2 cups diced vegetables of choice (capsicum, broccoli, zucchini, carrot)
1 medium onion chopped
2 cloves garlic minced
1 cup White Quinoa
2 cups chicken stock
400g tomato sauce
½ cup fresh basil roughly chopped
100g parmesan or mozzarella cheese
Olive oil, for cooking
Sea salt and ground pepper to taste
Additional fresh basil for serving
Preheat the oven to 200 degrees. Spread the cherry tomatoes and diced vegetables out on a large lined pan. Drizzle with oil and sprinkle generously with sea salt and pepper. Place the pan in the preheated oven and cook for 20-30 minutes, or until the vegetables begin to show browned char marks.
While the vegetables are roasting, add the chopped onion and a bit of oil to a large saucepan. Cook over medium heat until the onion is softened, about 3 minutes. Add the garlic and stir. Add the quinoa and stock, stirring well. Bring to a simmer and cover. Cook for 20 minutes, or until all the liquid has been absorbed.
Turn the oven down to 180. Add the roasted vegetables, tomato sauce, chopped basil and a sprinkle of sea salt and pepper into the pot with the quinoa. Stir until everything is mixed in well. Stir in half of the cheese and turn off the heat to the saucepan. Pour the mix into a baking pan. Top with the remainder of the cheese. Bake for 15-20 minutes, or until the top is golden. Serve with fresh basil, as desired.