Get ready to tantalize your taste buds with a mind-blowing culinary creation that will make your ordinary salad look like child's play! 🍅🫐 This Roasted Tomato Blueberry Quinoa Salad is not just a recipe—it's a flavor explosion that combines the sweet, juicy burst of blueberries, the caramelized intensity of roasted cherry tomatoes, and the protein-packed goodness of quinoa. Imagine a dish so vibrant and delicious that it transforms your everyday meal into a gourmet experience that will have everyone asking, "What's your secret?"
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 1 pint cherry tomatoes
- 1 cup blueberries
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). This temperature will allow the cherry tomatoes to roast perfectly, enhancing their natural sweetness.
- Rinse the quinoa under cold water in a fine-mesh strainer to remove any bitterness. Drain well.
- In a medium saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is fluffy and all the water has been absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- While the quinoa is cooking, prepare the cherry tomatoes. Place the pint of cherry tomatoes on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Toss to coat evenly.
- Roast the tomatoes in the preheated oven for about 15-20 minutes, or until they are blistered and slightly caramelized. Stir halfway through to ensure even roasting.
- In a large mixing bowl, combine the cooked quinoa, roasted cherry tomatoes, and 1 cup of fresh blueberries.
- In a small bowl, whisk together the remaining 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar. Drizzle this dressing over the quinoa mixture and gently toss to combine.
- Season the salad with additional salt and pepper to taste. Adjust the seasoning as desired.
- Before serving, chop some fresh parsley and sprinkle it over the salad for garnish. This adds a fresh flavor and a pop of color.
- Serve the Roasted Tomato Blueberry Quinoa Salad warm or at room temperature. Enjoy your delicious and nutritious meal!
Tips
- • For the most intense flavor, choose ripe, organic cherry tomatoes and fresh, plump blueberries. • Rinse quinoa thoroughly to remove its natural coating called saponin, which can cause a bitter taste. • Use a high-quality balsamic vinegar to enhance the dressing's depth of flavor. • Don't overcrowd the baking sheet when roasting tomatoes to ensure they caramelize perfectly. • Let the quinoa rest after cooking to achieve the perfect fluffy texture. • Feel free to add crumbled feta or toasted nuts for extra texture and flavor. • This salad can be served warm or cold, making it perfect for meal prep and picnics. • For a protein boost, consider adding grilled chicken or chickpeas.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 8g
Fat: 9g
Saturated Fat: 1g
Cholesterol: 0mg
