My Violet Quinoa Salad celebrates the emerging beauty of spring with crisp, garden fresh chives and violet flowers within! Deliciously vibrant, delicate and light, this is a perfect addition to make for easy gatherings or late dinner night noshing! Packed with gorgeous flavor and with complexion boosting vitamin C, K, and A; this salad delivers detoxifying and brightening benefits from violets, chives, shallots, pink peppercorns and the lettuce trio of arugula, spinach, and Boston lettuce. Enjoy!

Violet Quinoa Salad

2 handfuls fresh picked and washed violet flowers, removing stem

2 cups sliced baby orange heirloom tomatoes, crack a little Himalayan salt over them

1 head of Boston Lettuce rinsed, dried and chopped lightly or hand torn

1 bunch fresh arugula rinsed and dried

1 bunch baby spinach rinsed and dried

1/2 cup fresh chives rinsed and chopped finely

1 shallot sliced thin

2 1/2 cups pre-cooked quinoa

1/4 cup sherry vinegar

1/3 cup Brightland Awake olive oil

2 1/2 Tbsp. fresh cracked pink peppercorns

1 tsp. fresh cracked Himalayan Pink Salt

Combine lettuces and spread on a platter. Whisk together vinegar, olive oil and seasonings, and pour over quinoa. Stir well until completely combined, taste to see if you desire more seasoning and adjust if needed. Softly begin to drop spoonfuls of quinoa within the lettuces, and with hands, combine lightly to coat the lettuces. Sprinkle chives and thinly sliced shallots and combine by hand. Lastly, sprinkle the tomatoes and violets over the salad. Crack a bit more fresh pink peppercorns over top and serve! You are going to LOVE the combined floral flavors of the pink peppercorns and violets, its so electric!