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