25 min
· Serves 2
· Updated February 21, 2026
South First location, 9AM–1PM. See market details →
1 cup quinoa
2 cups vegetable broth
1 cup roasted bell peppers, diced
1 cup roasted zucchini, diced
1 cup mustard microgreens
2 tablespoons olive oil
1 teaspoon garlic powder
Salt and pepper to taste
Rinse the quinoa under cold water, then cook it in vegetable broth according to package instructions; typically, this takes about 15 minutes.
While the quinoa cooks, toss the roasted bell peppers and zucchini with olive oil, garlic powder, salt, and pepper in a bowl.
Once the quinoa is cooked, fluff it with a fork and mix in the roasted vegetables.
Gently fold in the mustard microgreens for freshness and serve warm.
