Herby Quinoa Salad

Herby Quinoa Salad
25 Mins
Prep time
35 Mins
Cooking time
Serves 4-6

What you need

  • 250g baby Roma tomatoes, chopped
  • Olive oil spray
  • Salt and freshly ground black pepper, to taste
  • 125g PHILADELPHIA Block Cream Cheese, broken into 2cm pieces
  • 2 tablespoons olive oil
  • 2 teaspoons lemon juice
  • 1 cup white quinoa, cooked as per packet directions
  • ¼ teaspoon allspice
  • 1/3 cup toasted pine nuts
  • 3-5 spring onions, finely chopped
  • ¼ cup finely chopped mint
  • ¼ cup finely chopped coriander

How to make it

  1. PLACE the tomatoes on a baking tray, spray with oil and season. Bake in a moderate oven 180oC for 20-30 minutes.
  2. PLACE the PHILLY on a paper lined baking tray, spray with oil and bake in a moderate oven for 15 minutes or until browned on the edges.
  3. MIX together the oil, lemon juice and allspice, then season.  Combine with the quinoa in a large bowl. Add the pine nuts, spring onions and herbs and toss to combine. Transfer to a serving platter and top with the tomatoes and PHILLY. Serve warm or cool.

Tip: This salad keeps well, covered, in the refrigerator for a day or two.