25 min
· Serves 2
· Updated February 21, 2026
South First location, 9AM–1PM. See market details →
1 cup cooked quinoa
1 cup broccoli microgreens
1 bell pepper, diced
1 zucchini, diced
1 tablespoon olive oil
1 teaspoon chili powder
Salt to taste
Lime wedges for serving
Preheat the oven to 400°F (200°C). Toss diced bell pepper and zucchini with olive oil, chili powder, and salt.
Spread the vegetables on a baking sheet and roast for 20 minutes or until tender.
In a large bowl, combine cooked quinoa and the roasted vegetables, mixing well.
Top with fresh broccoli microgreens for added crunch and nutrition.
Serve with lime wedges on the side for a zesty finish.
