Ingredients:

  • 2 lbs garden tomatoes, halved
  • 1 medium yellow onion, quartered
  • 4 cloves garlic, peeled
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 cup uncooked quinoa, rinsed well
  • 4 cups vegetable broth
  • 2 tbsp tomato paste
  • 1 cup full-fat coconut milk
  • 1 tsp dried oregano
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh basil leaves, torn
  • 1 tbsp olive oil

Instructions:

  1. Preheat oven to 400°F (200°C). On a large sheet pan, toss the halved tomatoes, quartered onion, and garlic cloves with 2 tbsp olive oil, salt, and pepper. Spread in a single layer and roast for 30–35 minutes until tomato skins are charred and onions are golden-brown.
  2. While vegetables roast, place the rinsed quinoa and vegetable broth in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the quinoa germs have separated and broth is absorbed.
  3. Transfer roasted vegetables and all pan juices into a blender. Add tomato paste and lemon juice, then blend until completely smooth.
  4. Pour the puree into the pot with the cooked quinoa. Stir in the coconut milk and dried oregano. Simmer on low for another 5–10 minutes.
  5. Garnish with torn fresh basil leaves and a drizzle of olive oil before serving.