By An Edible Mosaic
Prep Time: 20 min
Cook Time: 20 min
Add the oil to a saucepan over medium heat. Stir in the quinoa and toast for 3 minutes. Stir in the stock, salt, and black pepper. Bring up to a boil, then turn the heat down so it doesn’t boil over and cook (covered) 15 minutes. Let it sit for 10 minutes and then fluff.
For the roasted vegetables, toss together all ingredients on a large baking tray, and then spread everything out in an even layer. Roast until softened and starting to brown in spots, about 10 minutes at 450F.
For the sundried tomato vinaigrette, add all ingredients to a bowl and whisk to combine.
To assemble and serve, spread the quinoa out onto a large platter, and top with the roasted vegetables. Add the cherry tomatoes, basil, feta, and pine nuts decoratively. Serve along with the vinaigrette to drizzle on top.