Balsamic Roasted Tomatoes Over Quinoa

Since I'm out of town this weekend, I had to get some veggies out of my fridge and threw together this recipe.  


Ingredients: 
1 container of cherry tomatoes
1 clove of garlic diced or put through a garlic press
Balsamic vinegar (I didn't measure but enough to coat everything)
1 tablespoon extra virgin olive oil
1/2 onion sliced
Salt
2 sprigs of thyme (because I have that in my fridge. Any green Italian herb would do)
1/2 cup quinoa 
1 cup water (less if you like your quinoa fluffier)
Grated cheese
Toasted almonds


Directions:
Marinate cherry tomatoes and onions in balsamic vinegar, olive oil, garlic, and thyme. (I did not because I made this up as I went.) Preheat oven to 450 degrees. Pour the tomatoes, onions, and marinade on a baking sheet. Throw some salt on top and let it cook. 


Put the quinoa and water in a pot and bring to a boil. Once they boil, lower to a simmer for 15 minutes. I don't like my quinoa wet so I cooked it a little longer and then fluffed it. 
Put the quinoa in a bowl and take the tomatoes out of the oven. Discard the thyme and pour the tomatoes, onions, and marinade over the quinoa. Toast the almonds and throw them on top with some grated cheese. 

Notes: Next time I make this I'd add in more/other veggies. I think string beans, broccoli, spinach, zucchini, or squash would be good additions or alternatives. 
Also - I'm not 100% sure what the correct ratio between water and quinoa is but I'd say read your package and decrease it by a little, especially if you are rinsing your quinoa as some water will be added due to that.