Roasted Tomato Blueberry Quinoa Salad
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Roasted tomatoes & blueberries add bright, delicious flavors to this gluten free & vegetarian summer quinoa salad recipe!
As a food blogger, whenever a holiday rolls around, you have one goal in mind, come up with something that’s festive, delicious and hasn’t already been done. And for me, something that doesn’t just involve throwing food dye in everything to make it color coordinate to the holiday.
Last week I shared my recipe for Gluten Free Dessert Cups that are naturally red, white and blue, and perfect for the 4th of July, but I still kept the holiday in the back of my mind over the last week to see if any more brilliant ideas would hit me.
This morning I began preparing my grocery list for the weekend. While I’m not hosting any 4th of July BBQ’s myself, I will be attending about half-a-dozen, so I began to plan what sides and/or desserts that I would bring to each BBQ.
I knew that I wanted to bring my Quinoa Caprese Salad because it’s delicious, simple, gluten free and vegetarian, making it easily enjoyed by everyone at the party.
Then it hit me, I could make a variation of the salad with balsamic roasted blueberries (which I’m now obsessed with after this recipe for Balsamic Blueberry Goat Cheese Crostini’s!)
Red, white, blue, healthy, festive, delicious & original! Yes, I had reached food blogger holiday utopia (haha)!
Now I get to share it with all of you, just in time for 4th of July!
Roasted Blueberry Tomato Quinoa Salad Recipe Ingredients
- 10 oz cherry tomatoes
- 1 cup fresh blueberries
- ½ cup balsamic vinegar
- ¼ cup olive oil
- 1 cup quinoa
- 1 tsp lemon juice
- 2 tbsp fresh mint
- ½ cup feta cheese (crumbled)
Roasted Blueberry Tomato Quinoa Salad Recipe Instructions
Preheat the oven to 400°F.
Place the cherry tomatoes and blueberries in a foil basket on a baking sheet.
Drizzle the balsamic vinegar and olive oil over the top.
Place in the oven and roast for 25 minutes.
In the meantime, bring the quinoa to a boil with 2 cups of water. Reduce heat, cover and simmer for 15 minutes.
Combine the roasted blueberries and tomatoes (and the roasting juices – that acts as the dressing for this salad) with the cooked quinoa. Mix in the lemon juice and fresh mint.
Toss to combine.
Top with the crumbled feta cheese.
Voila! Freshly grown American fruit in a red, white & blue salad. What says 4th of July more than that?
Not only is it super festive, it’s super scrumptious, and perfect for lunch or as a side dish all summer long!
Roasted Tomato Blueberry Quinoa Salad
Ingredients
- 10 oz cherry tomatoes
- 1 cup blueberries
- ½ cup balsamic vinegar
- ¼ cup olive oil
- 1 cup quinoa, uncooked
- 1 tsp lemon juice
- 2 tbsp fresh mint
- ½ cup feta cheese, crumbled
Instructions
- Preheat the oven to 400°F.
- Place the cherry tomatoes and blueberries in a foil basket on a baking sheet.
- Drizzle the balsamic vinegar and olive oil over the top.
- Place in the oven and roast for 25 minutes.
- In the meantime, bring the quinoa to a boil with 2 cups of water.
- Reduce heat, cover and simmer for 15 minutes.
- Combine the roasted blueberries and tomatoes (and the roasting juices – that acts as the dressing for this salad) with the cooked quinoa.
- Mix in the lemon juice and fresh mint.
- Toss to combine.
- Top with the crumbled feta cheese.
Nutrition Facts
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