Grease a 14cm x 21cm large loaf pan. Line base and sides with baking paper.
Rinse quinoa in a sieve under cold running water. Transfer to a medium saucepan. Add 2 cups water. Bring to the boil. Reduce heat, cover and simmer for 20 minutes, or until water has been absorbed. Transfer to a large bowl. Cool.
Process cashews in a food processor until finely ground. Transfer to bowl with quinoa. Add mushrooms to same food processor. Process until finely chopped.
Heat 1 tablespoon oil in a large, non-stick frying pan over a medium-high heat. Add onion, garlic and thyme. Cook, stirring for 3 minutes, or until onion is light golden Add mushrooms. Cook, stirring a further 5 minutes or until mushrooms are soft and excess liquid has evaporated. Remove from heat. Cool 10 minutes.
Add mushroom mixture to bowl with quinoa and cashews. Stir in eggs, mozzarella and chutney. Season with pepper. Mix well.
Spread half the mixture into prepared pan. Top evenly with half the capsicum strips. Spread with remaining quinoa mixture. Arrange remaining capsicum strips over top, pressing in lightly. Sprinkle with parmesan.
Bake in 180C oven (fan-forced) for about 1 hour, or until firm to touch. Meanwhile, toss tomatoes with remaining oil in a baking paper-lined roasting pan. Bake in same oven, on shelf below loaf for last 20 minutes of cooking time.
Stand loaf in pan for 15 minutes. Transfer to serving plate. Garnish with thyme sprigs. Serve with roast tomatoes, beans and chutney.

Loaf can be cooked one day ahead. Cool in pan. Cover and refrigerate. To reheat, cover pan with foil. Transfer to 160C oven (fan-forced) for about 45 minutes, or until loaf is hot.
Although eaten like a grain, quinoa is actually a seed. It has a slightly nutty flavour and is higher in protein than rice. Rinsing under cold water before cooking is important as removes the natural coating that can impart a bitter flavour.