Spring Majenta Lettuce and Quinoa Salad with A Fresh Thyme Lemon Vinaigrette

Yield

Ingredients

  • 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

  1. To make vinaigrette, whisk all ingredients in a medium bowl until creamy.
  2. 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.

Notes

Recipe sourced from https://irenematys.com/spring-majenta-lettuce-and-quinoa-salad-with-a-fresh-thyme-lemon-vinaigrette/

Photo from <a href="https://irenematys.com/spring-majenta-lettuce-and-quinoa-salad-with-a-fresh-thyme-lemon-vinaigrette/   For more amazing recipes featuring vegetables from your CSA boxes, visit our recipe archives!

 

 

Lettuce Pic
CSA SIGNUP