Roasted Tomato Blueberry Quinoa Salad
Roasted tomatoes & blueberries add bright, delicious flavors to this gluten free & vegetarian summer quinoa salad recipe!
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
Serving 2gCalories 387kcal (19%)Carbohydrates 41g (14%)Protein 9g (18%)Fat 20g (31%)Saturated Fat 4g (20%)Cholesterol 16mg (5%)Sodium 227mg (9%)Potassium 469mg (13%)Fiber 4g (16%)Sugar 11g (12%)Vitamin A 480mg (10%)Vitamin C 20.5mg (25%)Calcium 129mg (13%)Iron 3mg (17%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!