For the Roasted Orange Pepper Sauce:

1. Preheat the oven to 400 degrees F.
2. Place grape tomatoes, orange pepper halves, and unpeeled garlic cloves in a small, 1 inch deep baking pan, drizzled lightly with olive oil, salt and pepper. Roast in middle of oven until tomatoes are slightly shriveled around edges, about 10-15 minutes. Take out and cool in the pan for ten minutes.
3. Peel garlic and puree with the oil, water, lemon juice, salt, pepper, and roasted tomatoes and orange pepper in a high-speed blender until sauce is smooth.

For the Quinoa Cakes

1. Saute the onions, green onions, carrots, celery, and red peppers in 1 teaspoon of the coconut oil for three minutes over medium heat. Add peas and saute for one more minute. Let cool. (This step could be omitted to save time, as the vegetables will cook when pan frying the cakes, but I did saute them when I made this).
2. In a large bowl place the egg, onion, garlic, green onions, cilantro, and salt and pepper. Beat lightly with a fork. Add the lightly mashed beans, cooked and cooled red quinoa, and the cooled saute mixture from the previous step. Stir to combine with a wooden spoon. The mixture will be a little sticky, so I lightly dampen my hands when forming the cakes.
3. Heat a ceramic skillet on medium heat with 1 Tbsp. of coconut oil. Fry the cakes, in batches, until crispy on the outside. Flip the cakes and crisp the other side. Transfer to a plate in the oven and keep warm until the other cakes are finished.
4. Place 1/4 cup of roasted yellow pepper sauce. Top with 2 quinoa cakes and serve with roasted brussel sprouts and a simple salad.