How long does it take to make Cantaloupe Microgreens and Quinoa Salad?
This recipe takes approximately 20 min total.
20 min
· Serves 2
· Updated August 22, 2026
See what's ready right now for delivery or pickup. See the ready-now list →
Cantaloupe microgreens are best added fresh as a finishing ingredient. This vibrant salad combines the sweetness of cantaloupe microgreens with hearty quinoa, making it a refreshing and nutritious dish. Inspired by the modern, fresh approach seen at Kome Austin.
This recipe takes approximately 20 min total.
Cantaloupe microgreens work best as a fresh finishing ingredient, adding color, texture, and a just-cut flavor that stands out right before serving.
What are you making? Get a reviewed pairing grounded in what ChefPax can actually supply.
1 cup cooked quinoa
1 ½ cups cantaloupe microgreens
½ cup cherry tomatoes, halved
¼ cup red onion, finely chopped
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste
¼ cup feta cheese (optional)
In a large bowl, combine the cooked quinoa, cantaloupe microgreens, cherry tomatoes, and red onion.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create a dressing.
Drizzle the dressing over the quinoa salad and toss gently to combine all ingredients.
If desired, sprinkle feta cheese on top before serving for an extra layer of flavor.
Serve immediately or chill for 10 minutes to enhance the flavors.
Microgreens are young edible plants harvested shortly after germination. Published research reports that nutrient and phytochemical concentrations vary substantially by species, seed source, growing conditions, harvest stage, and storage, so crop-specific health claims should be interpreted cautiously.
• Microgreens have been studied as sources of vitamins, carotenoids, minerals, and other bioactive plant compounds.
moderate evidence• Nutrient composition cannot be assumed to be identical across microgreen varieties or production systems.
strong evidence• ChefPax presents this crop primarily for culinary flavor, texture, freshness, and menu variety rather than as a treatment or medical product.
strong evidence1. Assessment of Vitamin and Carotenoid Concentrations of Emerging Food Products: Edible Microgreens — Journal of Agricultural and Food Chemistry, 2012
2. Microgreens: Production, Shelf Life, and Bioactive Components — Critical Reviews in Food Science and Nutrition, 2017
3. Yield performance, mineral profile, and nitrate content in a selection of seventeen microgreen species — Frontiers in Plant Science, 2023
4. Specialty Greens Pack a Nutritional Punch — USDA Agricultural Research Service, 2014