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

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

This weeks farm shares feature our greenhouse lettuce and fresh thyme. We are growing so many varieties but my favourte is the magenta. Majenta lettuce packs a crunch with tinged red leaves and a green heart. We enjoyed this delicious spring lettuce in our salt. I topped with with a mixture of quinoa, cucumber, tomato, onion and fresh parsley with a 7 minuted soft boil egg and a drizzle of fresh Thyme Lemon Vinaigrette. A fresh and hearty Spring salad thats absolutely delicious.

Enjoy!

xox

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

Preparation

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.

SERVINGS  4 to 6         PREP & COOK TIME  45 minutes

Copyright © 2016 Irene Matys.

All Rights Reserved.

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