25 min
· Serves 2
· Updated February 21, 2026
South First location, 9AM–1PM. See market details →
1 cup cooked quinoa
1 cup sunflower microgreens
1/2 cup cherry tomatoes, halved
1/4 cup cucumber, diced
1/4 cup red bell pepper, diced
2 tablespoons olive oil
1 tablespoon apple cider vinegar
Salt and pepper to taste
In a large bowl, combine cooked quinoa, sunflower microgreens, cherry tomatoes, cucumber, and red bell pepper.
In a separate bowl, whisk together olive oil, apple cider vinegar, salt, and pepper to create the dressing.
Drizzle the dressing over the salad and toss gently until everything is well-coated.
Let the salad sit for a few minutes to allow the flavors to meld.
Serve chilled or at room temperature.
