Roasted Cauliflower and Quinoa Casserole - Forks Over Knives

Ingredients

• 2 cups dry quinoa
• 3½ cups vegetable broth, divided
• ½ medium onion, cut into ¼-inch dice (1 cup)
• 6 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 1 medium head cauliflower, cut into 1-inch florets (about 6 cups)
• 1 tablespoon white wine vinegar
• Sea salt and freshly ground black pepper
• 3 cups store-bought marinara sauce
• 1 cup frozen green peas, thawed