20 min
· Serves 2
· Updated February 21, 2026
South First location, 9AM–1PM. See market details →
1 cup cooked quinoa
1 cup cherry tomatoes, halved
1/2 cucumber, diced
1/4 red onion, finely chopped
1 cup amaranth microgreens
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 onion.
Drizzle with olive oil and lemon juice; season with salt and pepper to taste.
Gently fold in the amaranth microgreens to avoid bruising them.
Serve immediately or chill for 10 minutes to enhance the flavors.
