This recipe features microgreens, a fresh and fun ingredient you can grow at home. For more information and microgreen resources, read “Microgreens: Grow Them on Your Sunny Windowsill.”
Print
RECIPE: Quinoa with Arugula Microgreens, Strawberries, and Feta
- Yield: Serves 4-6 1x
Description
Any of the milder microgreens, such as broccoli or kale, also work nicely in this salad. It makes a nice accompaniment with grilled fish, chicken, or steak.
Ingredients
Units
Scale
- 1 cup quinoa, rinsed
- 1 2/3 cup water
- 2 to 3 cups strawberries, sliced
- 3 or 4 radishes, thinly sliced into half-moons
- Approx. 2 cups arugula microgreens, rinsed, spun dry
- Feta, to garnish (optional)
- Sliced almonds, toasted (optional)
For the Dressing:
- Zest of 1 orange
- Zest of 1 lime
- 4 tablespoons fresh orange juice (about 1 orange)
- 2 tablespoons fresh lime juice (about 1 juicy lime)
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
Instructions
- Bring the quinoa and water to a boil in a medium saucepan, with a few pinches of salt. Once water boils, reduce to low, cover, and cook about 12 to 14 minutes until water is absorbed. Let sit covered until cooled.
- Meanwhile, slice the strawberries and radishes. Mix the strawberries, radishes, quinoa, and microgreens in a bowl. (Save a few of the strawberries and radishes to put on top after dressing.)
- Make the dressing by mixing together the zest and orange and lime juices with the olive oil and salt. Dress the salad just before eating. Garnish with feta and/or toasted almonds, if using. For any leftovers, add a bit of orange or lime juice to brighten up.
