Pizza-Style Mozzarella Quinoa With Roasted Tomatoes - Cloned

Heat the oven to 400F.
On a rimmed baking sheet, toss the tomatoes with 1/2 tablespoon of the olive oil. Arrange the tomatoes in a single layer and sprinkle with the oregano. Season to taste with salt and pepper. Roast until the tomatoes are soft and blistered, about 30 minutes.
While the tomatoes are roasting, cook the quinoa according to package directions in an oven-safe medium saucepan.
In a nonstick skillet over medium-high heat, add another 1/2 tablespoon of the olive oil and heat until hot but not smoking. Add the bell pepper and onion and cook until tender, about 5 minutes. Remove to a plate.
Add the remaining 1/2 tablespoon of the olive oil to the skillet and add the mushrooms. Cook until they've given off their juices and they are beginning to brown, about 8 minutes.
Fold the peppers, onions, and mushrooms into the cooked quinoa, and divide among four serving bowls. Top each serving with one-quarter of the roasted tomatoes and mozzarella. Garnish with the sliced basil, and serve.