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.

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