Microgreen Recipes

MicroGreen Quinoa Salad

  • 2 cups water
  • 1 cup quinoa, rinsed well, drained
  • 1/4 teaspoon sea salt
  • 6 ounces feta cheese, crumbled
  • 2 tablespoons apple cider vinegar (I used a Mint apple cider viegar)
  • 1/4 cup cocoanut oil, melted
  • 1/2 t dried dill
  • A few handfuls of microgreens, washed and dried
  • 1/2 cup raw sunflower seeds
  • Freshly ground pepper to taste

Rinse the quinoa until the water runs clear and drain.  Combine the drained quinoa with the 2 cups of water and salt in a heavy medium-sized saucepan. Bring to a boil, then reduce heat and cover and simmer for about 15 minutes or until done.  Take saucepan off of heat and set aside for 5 minutes with the lid on to steam and dry out the quinoa. Pour out into a large bowl and let cool to room temperature.  Add the sunflower seeds, feta & 1/2 the microgreens to the quinoa and Toss.   Whisk together the vinegar, oil, & dill and pour over salad & Toss.  Place rest of the microgreens on top of the salad. Season with freshly ground black pepper. Taste and add more salt if needed depending on how salty your feta cheese is.    NOTE:  adding some chopped sundried tomatoes or roasted red peppers would add great color to this salad

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  1. Pingback: Microgreens: What the Heck are They? (and why you should care) - The Culinary Exchange

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