Preparation

• Position a rack in the center of the oven. Line a large rimmed baking sheet with parchment or foil. Arrange the tomatoes cut side up on one side of the baking sheet and the chickpeas on the other side. Drizzle with 2 Tbs. of the oil, and season generously with salt and pepper. Place in a cold oven, set the oven to 425°F, and bake until the tomatoes are tender and collapsing and the chickpeas are crisp, 20 to 25 minutes.
• Meanwhile, heat 1 Tbs. of the oil in a medium saucepan over medium heat. Add the onion and cook, stirring often, until browned, about 7 minutes. Add the quinoa, chopped garlic, and 1/2 tsp. salt, and cook, stirring constantly, until the garlic is fragrant, 45 seconds. Add 1- 2/3 cups water and bring to a simmer. Cover, reduce the heat to low, and simmer gently until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Remove the pan from the heat.
• In a small bowl, combine the mayonnaise, minced garlic, and lemon juice. Add more lemon juice to taste.
• Heat the remaining 1 Tbs. oil in a large nonstick skillet over medium-high heat until shimmering. Add the cheese and fry until golden-brown, about 1 minute per side.
• Divide the quinoa among 4 shallow bowls. Arrange the cheese, tomatoes, chickpeas, and olives around the quinoa.
  Sprinkle with the basil. Serve with a dollop of the aïoli and the lemon wedges.