Preheat the oven to 400*F. Line a baking sheet with foil for easier clean-up.
Toss the tomatoes, onion, garlic, olive oil, and salt onto the baking sheet. Transfer to oven and roast for 25-35 minutes, stirring half way through cooking, until vegetables are roasted & golden brown.
Meanwhile, bring the water or broth & quinoa to a boil in a medium pot. Cover and reduce heat to low. Cook for 15 minutes. When done, remove from heat.
Toss together the cooked quinoa and roasted vegetables. Let cool for about 10 minutes. Stir in vinegar and green onion. Fold in blue cheese.
Can be served at room temperature or cold. Keep in the fridge for up to 4 days.
*You can use apple cider or white wine vinegar if you don't have rice wine vinegar
Recipe from Living Well Kitchen https://blog.memeinge.com/roasted-vegetables-and-blue-cheese-quinoa/