How long does it take to make Cilantro-Mango Quinoa Salad Delight?
This recipe takes approximately 20 min total.
20 min
· Serves 2
· Updated March 6, 2026
South First location, 9AM–1PM. See market details →
Cilantro microgreens are best added fresh as a finishing ingredient. This vibrant quinoa salad bursts with flavor from fresh mango and cilantro microgreens, making it a nutritious and refreshing dish. Inspired by the lively flavors often found at Verde's Mexican Parrilla.
This recipe takes approximately 20 min total.
Cilantro microgreens work best as a fresh finishing ingredient, adding color, texture, and a just-cut flavor that stands out right before serving.
1 cup cooked quinoa
1 ripe mango, diced
1/2 red bell pepper, diced
1/4 red onion, finely chopped
1 cup cilantro microgreens
2 tablespoons lime juice
1 tablespoon olive oil
Salt and pepper to taste
In a large bowl, combine the cooked quinoa, diced mango, red bell pepper, and red onion.
Add cilantro microgreens to the bowl and gently fold all the ingredients together.
In a separate small bowl, whisk together lime juice, olive oil, salt, and pepper.
Drizzle the dressing over the salad and mix until everything is well-coated.
Serve chilled or at room temperature, garnished with extra cilantro microgreens if desired.
Cilantro and cilantro microgreens carry the same volatile aromatic profile — linalool, geraniol, and related terpenoid compounds — and are used as a fresh finishing element in tacos, pho, salsas, and composed plates. Research on cilantro focuses primarily on its essential oil composition and antioxidant activity.
• Cilantro and cilantro microgreens contain volatile aromatic compounds including linalool that have been studied for antioxidant activity.
moderate evidence• Fresh cilantro microgreens deliver the same aromatic compounds as mature leaves in a smaller, more visually refined garnish format.
strong evidence• Flavor and aroma intensity in cilantro microgreens vary by seed source, growing temperature, and harvest timing.
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