Spring Majenta Lettuce and Quinoa Salad with A Fresh Thyme Lemon Vinaigrette
Materials
- 4 cup quinoa cooked
- 1 English cucumber diced
- 1 medium tomato diced
- 1/2 medium sweet onion diced
- 1 cup flat leaf parsley finely chopped
- 4 large Magenta lettuce leaves
- 4 - 7 minute boiled large eggs halved
Fresh Thyme Lemon Vinaigrette
- 1/3 cup + 2 tbsp extra-virgin olive oil
- juice of half a large lemon
- 1 tsp grainy dijon mustard
- 1 tbsp fresh thyme leaves
- 1 tsp salt
- 1/2 tsp fresh ground pepper
Instructions
- To make vinaigrette, whisk all ingredients in a medium bowl until creamy.
- On a large platter, lay the magenta leaves to cover the platter. In a large bowl, mix together, quinoa, cucumber, tomato, onion and parsley. Spread evenly over lettuce. Top with halved eggs and drizzle with vinaigrette.