Roasted Tomato Blueberry Quinoa Salad
The recipe Roasted Tomato Blueberry Quinoa Salad can be made in roughly 35 minutes. One serving contains 537 calories, 20g of protein, and 14g of fat. For $7.39 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 2. A few people made this recipe, and 22 would say it hit the spot. If you have fresh mint, lemon juice, lemon oil, and a few other ingredients on hand, you can make it. It is brought to you by Little Leopard Book. It works well as a main course. It is a good option if you're following a gluten free, lacto ovo vegetarian, and fodmap friendly diet. With a spoonacular score of 94%, this dish is excellent. Try Blueberry Quinoa Salad, Roasted Tomato and Goat Cheese Quinoa, and Double Blueberry Quinoa Salad for similar recipes.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
½ cup balsamic vinegar
1 cup fresh blueberries
10 oz cherry tomatoes
½ cup feta cheese (crumbled)
2 tbsp fresh mint
1 tsp lemon juice
¼ cup Enzo Organic Meyer Lemon Olive Oil
1 cup quinoa
Equipment:
oven
baking sheet
aluminum foil
Cooking instruction summary:
Preheat the oven to 400°.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.
Step by step:
1. Preheat the oven to 400°.
2. Place the cherry tomatoes and blueberries in a foil basket on a baking sheet.
3. Drizzle the balsamic vinegar and olive oil over the top.
4. 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.
5. Combine the roasted blueberries and tomatoes (and the roasting juices – that acts as the dressing for this salad) with the cooked quinoa.
6. Mix in the lemon juice and fresh mint.Toss to combine.Top with the crumbled feta cheese.
Nutrition Information:
covered percent of daily need
