1 pint grape or cherry tomatoes, halved
1 head broccoli, cut into florets
Salt and pepper, to taste
2 cloves garlic, minced
1 cup uncooked quinoa
2 cups veggie stock
4 oz. crumbled feta, divided
Preheat the oven to 400˚ F. Line a baking sheet with foil. Place the tomatoes and broccoli on the baking sheet. Drizzle with olive oil, season with salt and pepper to taste, and toss to combine well. Bake, stirring every 10 minutes or so, until the veggies are just tender, about 30 minutes. About 5 minutes before the baking time is up, add the garlic to the pan and toss to mix well.
Rinse the quinoa well in a fine mesh sieve before using. In a medium saucepan, combine the quinoa and veggie broth. Cook the quinoa according to the package directions, until tender and fluffy. Set aside.
When the quinoa is cooked, add the veggies to the pot and stir to combine. Stir in about three quarters of the feta. Serve, topping with a sprinkle of additional feta if desired.