A delicious side dish for dinner or lunch!
Preheat oven to 400 degrees (I used convection roast).
While vegetables are roasting, toast the pine nuts in a medium pan for a few minutes until browned. Remove from pan and set aside.
In the same pan, toast dry quinoa over medium heat for 5 minutes, stirring constantly, until slightly browned. (Toasting the quinoa adds a nice flavor but is an optional step.)
Add the water or broth to the pan with the quinoa and raise heat to bring to a boil. Reduce heat, cover and simmer until all liquid is absorbed, about 20-30 minutes. When it's done, leave it covered and set aside.
When roasted vegetables are done, combine quinoa, tomatoes, garlic, onions, spinach and goat cheese in serving bowl. Toss. Top with toasted pine nuts. Season with salt, pepper and an additional tablespoon of olive oil if needed. Serve hot, room temperature or cold.