0 from 3 votes
Roasted Tomato Blueberry Quinoa Salad
Roasted tomatoes & blueberries add bright, delicious flavors to this gluten free & vegetarian summer quinoa salad recipe!
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 people
Calories: 387 kcal
Course:
Side Dish , Salad
Cuisine:
American
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.
Cup of Yum
Nutrition Information
Serving
2serving
Calories
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
(22%)
Vitamin A
480mg
(10%)
Vitamin C
20.5mg
(23%)
Calcium
129mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 387
% Daily Value*
| Serving | 2serving | |
| Calories | 387kcal | 19% |
| Carbohydrates | 41g | 14% |
| Protein | 9g | 18% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 16mg | 5% |
| Sodium | 227mg | 9% |
| Potassium | 469mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 480mg | 10% |
| Vitamin C | 20.5mg | 23% |
| Calcium | 129mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.