Roasted Mediterranean Vegetable & Quinoa Salad

Preheat oven to 390

Mix the vegetables with the chili paste and garlic to it is well coated.

Roast for 20 - 30 minutes until it is slightly brown.

Cook the quinoa by adding it to a sauce pan with vegetable stock. Cook on a simmer for approximate 15 - 20 minutes until the liquid is absorbed.

Stir the onions and tomato puree into the quinoa.

Mix in the roasted vegetables.