Combine the quinoa, tomato juice, water, garlic, and salt. Bring to a boil, and reduce to a simmer for 20 minutes.
Mix in the Parmesan and parsley into the quinoa and spread into a 9 inch baking dish or cast iron skillet.
Spread the tomato slices evenly over the quinoa and then with your fingers, break the mozzarella into chunks and evenly distribute over the tomatoes.
Bake for 25 minutes until the cheese is bubbly and golden.
Serve after drizzling the dish with olive oil, basil and balsamic vinegar.
Notes
Leftover quinoa bake will keep in the refrigerator for 5 days.
Fresh farmer's market tomatoes really make this dish shine. If you don't have good quality tomatoes, I would top this with Marinara Sauce, or it just won't taste as good.
Just like the tomatoes, quality matters with cheese as well. Fresh mozzarella is best. Block mozzarella, freshly grated can be substituted.
If you don't have tomato juice, use additional vegetable broth or water.