Hy-Farm Team
A quinoa salad can bring different flavours and textures together in one bowl. In this recipe, microgreens complement avocado and cucumber, with a lemon and olive oil dressing.
What are microgreens?
Microgreens are young plants harvested at an early stage of development. This recipe uses three varieties to bring different flavours and textures to the salad.
Recipe: Quinoa Salad with Microgreens
The culinary role of the microgreens used:
- Broccoli microgreens: complete the mix of young leaves in the salad.
- Pea microgreens: add a different texture alongside the quinoa and avocado.
- Radish microgreens: bring a peppery accent to the combination.
Ingredients:
- 1 cup of quinoa
- 2 cups of water
- 1 cup of broccoli microgreens
- 1/2 cup of pea microgreens
- 1/2 cup of radish microgreens
- 1 avocado, diced
- 1 cucumber, thinly sliced
- Juice of one lemon
- 2 tablespoons of extra virgin olive oil
- Salt and pepper, to taste
Instructions:
Cook the quinoa according to the instructions on the package and let it cool.
In a large bowl, mix the cooled quinoa with the microgreens, avocado, and cucumber.
In a small bowl, combine the lemon juice and olive oil. Season with salt and pepper.
Pour the dressing over the salad and mix well.
Serve immediately or keep the salad in the refrigerator for later.
How the varieties work together in the salad
- Broccoli: use the amount in the recipe and notice how it combines with the lemon dressing.
- Pea: spread the microgreens through the salad so their texture combines with the other ingredients.
- Radish: adjust the amount to how peppery you want the salad to be.
Conclusion:
Microgreens add colour and texture to this quinoa salad. Try the recipe and adjust the mix of varieties, lemon and seasoning to your taste.