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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!
Course
Salad, Side Dish
Cuisine
American
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Servings
4
people
Calories
387
Author
Whitney Bond
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
Serving:
2
g
|
Calories:
387
kcal
|
Carbohydrates:
41
g
|
Protein:
9
g
|
Fat:
20
g
|
Saturated Fat:
4
g
|
Cholesterol:
16
mg
|
Sodium:
227
mg
|
Potassium:
469
mg
|
Fiber:
4
g
|
Sugar:
11
g
|
Vitamin A:
480
mg
|
Vitamin C:
20.5
mg
|
Calcium:
129
mg
|
Iron:
3
mg