In a food processor, combine chili, parsley, mint, olive oil, salt. Blitz until a smooth sauce form, about 1 minute. Set aside.
Roast the Tomatoes
Preheat the oven to 425° F
Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar.
Sprinkle the garlic, along with a pinch or two of salt and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize.
Remove from the oven and cool
In a large pot over medium-high heat, stir together quinoa and stock. Bring to a boil.
Lower the heat to medium and cook, uncovered and stirring occasionally until water evaporates and quinoa is thick (~ 20 minutes)
Fold in the parsley, feta, and mint.
To serve: in individual bowls, place 1 ½ cups quinoa. Top with roasted tomatoes.
Drizzle 1 tbsp parsley oil over the top
Top with basil leaves (optional)