Preheat oven to 400℉. Add water to a saucepan or small pot and bring to a boil. Add quinoa, stir, cover, and reduce to low heat. Cook for 15-20 minutes until quinoa is tender and all liquid is absorbed. Let cool.
Line a baking sheet with parchment. Add blueberries to baking sheet and drizzle with balsamic and honey. Add a pinch of salt and toss to coat. Roast for 7-8 minutes until they release their juices and start to burst a little. Let cool slightly.