25 min
· Serves 2
· Updated February 21, 2026
South First location, 9AM–1PM. See market details →
1 cup cooked quinoa
1 cup amaranth microgreens
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 cup red onion, finely chopped
2 tablespoons olive oil
1 tablespoon fresh lemon juice
Salt and pepper to taste
In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, and red onion.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Pour the dressing over the quinoa mixture and toss to combine.
Gently fold in the amaranth microgreens just before serving to keep them fresh.
Serve chilled or at room temperature as a light meal or side dish.
