Tomato Quinoa Salad

Name: Tomato Quinoa Salad
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2
Cuisine: Dairy-Free, Gluten-Free
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

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.

This filling tomato quinoa salad features lovely flavors in the seasoned mayonnaise. Remember, if you are steering clear of seed oils or processed foods, try making your own homemade mayonnaise!

Chef Tips:

If you aren’t up for semi-drying your own tomatoes, use store-bought sun-dried tomatoes and chop them very small, as they are more intensely flavored.
If you cannot source mixed seed quinoa, use regular quinoa – the cooking times shown here won’t change.

Serves 2

Tomato Quinoa Salad

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

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.