Preheat oven to 250°F. Line baking sheet with parchment. Place cherry tomatoes cut side up on the baking sheet. Drizzle with olive oil, salt, pepper, fresh thyme.
Roast until well shriveled, 2-3 hours. About halfway through, turn heat up to 200-250°F to speed up roasting time.
Combine ingredients in a large bowl. Toss. Drizzle with dressing. Add sea salt, red pepper flaker and toss again.
Can make the tomatoes and quinoa up to 3 days in advance.