20 min
· Serves 2
· Updated February 21, 2026
South First location, 9AM–1PM. See market details →
1 cup cooked quinoa
1 cup broccoli microgreens
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup feta cheese, crumbled
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste
In a large bowl, combine the cooked quinoa, cherry tomatoes, red onion, and feta cheese.
Gently fold in the broccoli microgreens, being careful not to bruise them.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
Drizzle the dressing over the salad and toss to combine.
Serve chilled or at room temperature for a refreshing meal.
