Create a refreshing and nutritious Microgreen and Quinoa Salad, featuring a delightful mix of cooked quinoa, vibrant microgreens, crisp cucumber, red onion, crumbled feta cheese, and a zesty lemon dressing.
Ingredients:
- 1 cup quinoa
- 2 cups water
- 1 1/2 cups mixed microgreens (such as kale, arugula, and pea shoots)
- 1/2 cucumber, diced
- 1/4 red onion, finely chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon honey
- Salt and pepper to taste
Instructions:
Cook the Quinoa:
- Rinse the quinoa under cold water in a fine-mesh strainer.
- In a medium saucepan, bring 2 cups of water to a boil.
- Add the rinsed quinoa and a pinch of salt to the boiling water.
- Reduce heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
- Remove from heat and let it cool to room temperature.
Prepare the Dressing:
- In a small bowl, whisk together the fresh lemon juice, extra-virgin olive oil, honey, salt, and pepper to create the salad dressing. Set aside.
Assemble the Salad:
- In a large mixing bowl, combine the cooked and cooled quinoa, mixed microgreens, diced cucumber, finely chopped red onion, and crumbled feta cheese.
Add the Dressing:
- Pour the prepared dressing over the salad ingredients in the bowl.
Toss and Mix:
- Gently toss and mix all the ingredients together until they are well combined, and the dressing coats the salad evenly.
Taste and Adjust:
- Taste the salad and adjust the seasoning with additional salt and pepper if needed.
Serve:
- Divide the Microgreen and Quinoa Salad into individual serving bowls or plates.
Enjoy:
- Your refreshing and nutritious Microgreen and Quinoa Salad is ready to be enjoyed. Serve it as a light and healthy meal or as a side dish.