Heirloom Red Quinoa with Roasted Tomatoes and Chick Peas

Ingredients

• 1 1/2 cups dried garbanzo beans
• 4 1/2 cups water
• 12 ounces red quinoa
• 28 ounces vegetable stock
• 1 tablespoon olive oil
• 1 onion, chopped finely
• 2 pints cherry or grape tomatoes
• 6 cloves garlic, minced
• 3 tablespoons olive oil
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 2 tablespoons olive oil
• parmesan cheese for serving

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