In a medium saucepan (I used my Dutch oven because I like it), combine the quinoa and vegetable broth. Bring to a boil, then lower to a simmer. Cover with a lid and cook for 14 minutes until all the liquid has been absorbed. Let the quinoa rest, covered, for 5 minutes, then fluff with a fork.
Meanwhile, pre-heat the oven to 375 degrees.
Heat 2 tablespoons of the olive oil in a large (10- or 12-inch) ovenproof skillet over medium heat. When the oil is hot and shimmering, add the shallot and 4 of the minced garlic cloves and cook for 2-3 minutes until the shallots are translucent and the garlic is fragrant. (Be careful not to burn the garlic, peeps! If it starts to brown, turn down the heat.)
Add the bell pepper, corn, zucchini, summer squash, crushed red pepper, and a good pinch of kosher salt to the pan. Cook until the veggies are just tender, about 5-6 minutes. (Don’t overdo it—they’re going to keep cooking in the oven.) Add the cherry tomatoes and balsamic vinegar, and cook for about 2 minutes, just until the tomatoes begin to soften. Turn off the heat and stir in the basil.
Fold in the cooked quinoa, goat cheese and one third of the Fontina. Taste and season with a little extra salt and pepper if needed. Gently smooth the top.
Moving on to the topping. (If you are capable of multitasking, I like to do this while the vegetables are cooking.) Heat the remaining tablespoon of olive oil in a small skillet over medium heat. When hot, add the garlic and cook for 30-60 seconds, just until fragrant. (It’s okay if it gets golden, but do NOT let it burn.) Add the panko and a tiny pinch of salt and cook for 1-2 minutes, stirring constantly, until it darkens a shade in color. Transfer to a bowl. If you have time, let it cool for a bit, then add the Parmesan and toss to combine. (You can add the Parmesan right away, but it will melt and make the mix a little more difficult to sprinkle evenly.)
Top your quinoa bake with the remaining 2/3 cup Fontina and sprinkle with the panko-Parmesan mix.
Bake for 20-25 minutes until the cheese has melted and is bubbling slightly. Serve warm garnished with fresh basil.