20 min
· Serves 2
· Updated February 21, 2026
South First location, 9AM–1PM. See market details →
1 cup cooked quinoa
1 cup amaranth microgreens
1/2 cup cherry tomatoes, halved
1/4 cup cucumber, diced
1/4 cup red bell pepper, diced
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste
In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, and red bell pepper.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
Pour the dressing over the quinoa mixture and toss gently to combine.
Fold in the amaranth microgreens just before serving for maximum freshness.
Serve chilled or at room temperature, garnished with extra microgreens on top.
