Shungiku Microgreens and Quinoa Salad

Ingredients

• 1 cup quinoa, rinsed

• 2 cups water

• 1 cup shungiku microgreens

• 1 cucumber, diced

• 1/2 cup cherry tomatoes, halved

• 1/4 cup red onion, finely chopped

• 2 tablespoons olive oil

• 1 tablespoon lemon juice

Instructions

• 1

  In a saucepan, bring water to a boil and add the rinsed quinoa. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed.

• 2

  Remove quinoa from heat and let cool for 5 minutes before fluffing with a fork.

• 3

  In a large bowl, combine the cooled quinoa, diced cucumber, cherry tomatoes, and red onion.

• 4

  In a small bowl, whisk together olive oil and lemon juice, then pour over the salad mixture.

• 5

  Finally, gently fold in the shungiku microgreens, and season with salt and pepper to taste before serving.

Sources & Chef Credits