Place chopped up peppers, peeled shallots, peeled garlic cloves and cherry tomatoes on a roasting pan. Toss with the olive oil, salt and pepper. Spread in a single layer in the pan.
Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.
Cook quinoa as directed.
Add the roasted vegetables and quinoa to a bowl. Toss and serve with crumbled goat cheese on top.