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1
Preheat oven to 400F (200C).
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2
Prepare the vegetables:
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3
Arrange cherry tomatoes and garlic, cut side up, on parchment paper-lined baking sheet.
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4
Drizzle with 1 tablespoon oil, sprinkle with 1/4 teaspoon salt and pepper.
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5
Add red peppers to sheet, cut side down.
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6
Roast in the oven until garlic is softened, peppers blister and tomatoes begin to be dark around the edges, 30 to 32 minutes.
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7
Let them cool enough for you to handle.
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8
You can turn off the oven now.
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9
Then squeeze garlic pulps.
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10
Peel and slice peppers.
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11
Set aside.
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12
At the same time, in a large non-stick skillet, heat 1 tablespoon oil over medium high heat, add mushrooms, remaining 1/4 teaspoon salt and pepper, saute mushrooms until tender, set aside.
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13
Clean the skillet pan.
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14
Heat another 1 tablespoon oil over medium-low heat, cook onions, stir often, until onions start to caramelize, 30 to 32 minutes.
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15
Stir in 1 tablespoon balsamic vinegar.
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16
Set aside.
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17
At the meantime, in a large pot and saucepan, heat 23 pot or saucepan water until boiling, put quinoa in the boiling water, cook until tender, 12 minutes.
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18
Drain and rinse, shaking in colander to remove excess water.
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19
Transfer quinoa to a large bowl, fluff with a fork.
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20
Let cool.
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21
Add eggs, tossing to coat.
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22
Set aside.
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23
Then in a food processor, blend sun-dried tomatoes, sun dried tomatoes oil, half of the roasted garlic and 1/4 teaspoon salt and pepper until still slightly chuncky.
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24
Toss the mixture with 1 3/4 cups quinoa, press into a greased 9-inch springform pan.
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25
Put the roasted cherry tomatoes, red peppers and half of the goat cheese on top, set aside.
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26
Then in the cleaned food processor, mix basil leaves, pine nuts, left garlic, 1 tablespoon oil, 1/4 teaspoon salt and pepper until smooth.
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27
Toss with another 1 3/4 cups quinoa.
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28
Press into pan, put the caramelized onions, mushrooms and left goat cheese.
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29
Preheat oven again to 350F (180C).
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30
Then toss 1/2 cup parmesan cheese with the remaining quinoa.
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31
Press the mixture into the pan, now the pan looks almost full, don't worry, just use spatula to press the quinoa mixture, it will be fine.
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32
Sprinkle the left parmesan cheese on top evenly.
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33
Wrap the bottom of springform pan with double foil paper.
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34
Bake in oven for 50 to 60 minutes, until crusty and golden brown.
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35
Cool for about 15 minutes.
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36
Serve warm.
