Cut red peppers in half, seed and place the cut red peppers face down on lightly oiled pan and tomatoes cut side up. Toss on 2-4 cloves of garlic in skins. Drizzle a little olive oil over the tops of peppers, tomatoes and garlic. Sprinkle a little sea salt over the top.
Broil (move rack to middle of oven) for 15-20 minutes until tomatoes start to look a bit shriveled and dry, lightly brown. Remove to a plate and return peppers and garlic to oven, broil for a few more minutes until peppers are nice and charred. Once charred, remove from oven and place on a plate with tomatoes and garlic and cover with plastic wrap, let sit to cool for about 10 minutes. Peel back charred skins on peppers and paper skins on garlic.
Place peppers, garlic and tomatoes into food processor bowl (or a blender), pulse until blended. Add toasted almonds, lemon juice, spices and pulse. Drizzle in olive oil while pulsing and puree until smooth. Taste and adjust seasonings, refrigerate until ready.
While peppers are roasting, start quinoa. Bring water or broth to boil; add quinoa, return to boil, reduce to simmer, cover and simmer for about 15-20 minutes, until liquid has been absorbed and the little "tails" come out of the quinoa.
To Assemble the bowls
¼ cup cooked quinoa, per bowl or plate
Place desired amount of chopped veggies on top of quinoa, add crumbled feta cheese, if desired, add some shredded or chopped beets, spoon a few tablespoons of Romesco sauce in the middle and drizzle with balsamic vinegar. Squeeze a lemon slice if desired.
Notes
Fire up your grill and roast your peppers, tomatoes and garlic on the grill using foil, a cast iron pan, griddle or an old cookie sheet. Watch closely, remove and follow steps for removing skins above.
May replace peppers with 1 (12 oz jar) roasted red peppers
Tomatoes may be replaced with 2-3 whole canned plum tomatoes.