25 min
· Serves 2
· Updated February 21, 2026
South First location, 9AM–1PM. See market details →
1 cup quinoa, rinsed
2 cups vegetable broth
1 cup wasabi mustard microgreens
1 cup assorted vegetables (carrots, bell peppers, zucchini), chopped
2 tbsp olive oil
1 tbsp balsamic vinegar
Salt and pepper to taste
Fresh lemon wedges for serving
Preheat the oven to 400°F (200°C) and toss the chopped vegetables with olive oil, salt, and pepper on a baking sheet; roast for 20 minutes.
While the vegetables roast, bring vegetable broth to a boil in a saucepan, add quinoa, reduce heat, and simmer for 15 minutes until fluffy.
Once the quinoa and vegetables are done, combine them in a bowl, adding balsamic vinegar and mixing well.
Top the bowl with fresh wasabi mustard microgreens for a spicy kick.
Serve with lemon wedges for an extra zing!
