Tomato Quinoa Salad
This is a delicious salad that is hearty and nutritious. It’s extremely versatile, where you can add various ingredients and make it your own. Add your favorite protein for an entrée salad, or just pair it with your meal.
Ingredients
- 7 oz cherry tomatoes
- 2-3 fresh thyme sprigs leaves picked
- Generous pinch of Swerve confectioners’ sweetener
- Sea salt
- Freshly ground black pepper
- 3.5 oz mixed seed quinoa
- 3.5 oz mayonnaise
- Generous pinch cayenne pepper
- Generous pinch ground cumin
- Juice of 1 lime
- 1 little gem lettuce leaves separated
- Handful cilantro finely chopped
Instructions
- Preheat the oven to 210°F (100°C) and line a baking sheet with parchment paper.
- Halve the cherry tomatoes and place them into a bowl. Sprinkle on the thyme leaves and a generous pinch of Swerve. Season with salt and pepper and toss well to coat. Spread the tomatoes out onto the prepared tray cut side-up. Leave in the warm oven for 55-60 min to partially dry out.
- Meanwhile, bring a saucepan of water to a boil and add the quinoa. Cook over high heat for 9-10 minutes, then drain in a fine mesh sieve. Leave to cool.
- Combine the mayonnaise with the cayenne pepper and ground cumin. Squeeze in the lime juice and stir to combine. Season with salt and pepper, then taste the mayo. If you feel like it needs more spice, stir in a little more cayenne and cumin. Fold the mayonnaise into the cooled quinoa.
- Arrange the gem lettuce leaves on a serving platter and spoon the creamy quinoa around the platter. Add the semi-dried tomatoes and finish with cilantro.
Nutrition
Serving: 1gCalories: 580kcalCarbohydrates: 39gProtein: 9gFat: 43gSaturated Fat: 3.5gCholesterol: 40mgSodium: 440mgFiber: 6gSugar: 5g