How long does it take to make Shungiku Microgreen Quinoa Bowl with Tofu?
This recipe takes approximately 30 min total.
30 min
· Serves 2
· Updated March 6, 2026
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Shungiku microgreens are best added fresh as a finishing ingredient. This nourishing quinoa bowl is packed with protein-rich tofu and vibrant shungiku microgreens, making it a perfect healthy meal.
This recipe takes approximately 30 min total.
Shungiku 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 quinoa, rinsed
2 cups water
1 cup shungiku microgreens
1 cup firm tofu, cubed
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon olive oil
Sesame seeds for garnish
In a medium saucepan, combine quinoa and water, bringing to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until quinoa is fluffy.
Meanwhile, heat olive oil in a skillet over medium heat, add tofu cubes, and sauté until golden brown, about 5-7 minutes.
Add soy sauce and sesame oil to the skillet, tossing to coat the tofu evenly.
In serving bowls, place a scoop of quinoa, top with sautéed tofu and shungiku microgreens.
Garnish with sesame seeds and serve warm.
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