Quinoa and Cherry Tomato Salad bowl

Organic supply of farm fresh baby tomatoes, motivated me to try making healthy salad. Tomatoes were absolutely red in color, thin skinned, plump and sweet in taste. I mixed them with quinoa and cream cheese. Added cranberries, mint leaves and fresh coriander. At the time of serving, garnished with chopped almonds and few mint leaves.

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Time require: 20 minutes

Serves: 2

Need: Mixing bowl

Ingredients:

  1. Cherry tomato – 1 cup sliced into halves
  2. Quinoa – 2 cups cooked (as per cooking instruction given on the packet)
  3. Cream cheese – 2 tablespoons (I used Philadelphia cream cheese)
  4. Cranberries dried – 1 tablespoon
  5. Almond – 1 tablespoon chopped
  6. Hot & sour dressing – 2 tablespoons
  7. Mint leaves – 1 tablespoon chopped
  8. Cilantro leaves (fresh coriander) – 1 tablespoon
  9. Lemon juice -1 teaspoon

Method:

  • Lightly mixed all the ingredients leaving almonds and dressing aside. Keep it refrigerated before serving
  • At the time of serving, sprinkle dressing. Give it a light mix and garnish it with chopped almonds.

Tips & Tricks:

  • You will find it difficult to blend cream cheese with quinoa. Not to worry. It will get mixed easily after adding dressing. Or I suggest, add one teaspoon of dressing at the time of first mix so that you can conveniently mix all the other ingredients
  • Use any dressing of choice. It should be little spicy.
  • Use any available cream cheese
  • Add salt if require. Dressing already has salt so just check
  • Serve cold
  • Add few pieces of tomato for garnish

 

 

 

 

 

 

 

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