How long does it take to make Broccoli Microgreen and Quinoa Salad?
This recipe takes approximately 20 min total.
20 min
· Serves 2
· Updated February 21, 2026
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Broccoli microgreens are best added fresh as a finishing ingredient. This vibrant salad combines nutty quinoa with crunchy broccoli microgreens for a refreshing, nutrient-packed dish.
This recipe takes approximately 20 min total.
Broccoli microgreens work best as a fresh finishing ingredient, adding color, texture, and a just-cut flavor that stands out right before serving.
1 cup cooked quinoa
1 cup broccoli microgreens
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup feta cheese, crumbled
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste
In a large bowl, combine the cooked quinoa, cherry tomatoes, red onion, and feta cheese.
Gently fold in the broccoli microgreens, being careful not to bruise them.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
Drizzle the dressing over the salad and toss to combine.
Serve chilled or at room temperature for a refreshing meal.
Broccoli microgreens are frequently studied among edible microgreens for their phytochemical content, particularly sulforaphane precursors found in the seeds and sprouts of brassica crops. Culinary use focuses on their mild, slightly peppery flavor as a finishing green.
• Brassica microgreens including broccoli have been studied for elevated concentrations of glucosinolates and sulforaphane precursors relative to mature heads.
moderate evidence• Micronutrient levels in broccoli microgreens vary by seed source, growing medium, light exposure, and harvest timing.
strong evidence• Consuming brassica sprouts and microgreens fresh avoids heat-related breakdown of sulforaphane precursor compounds.
limited evidence1. Assessment of Vitamin and Carotenoid Concentrations of Emerging Food Products: Edible Microgreens — Journal of Agricultural and Food Chemistry, 2012
2. Microgreens: Production, Shelf Life, and Bioactive Components — Critical Reviews in Food Science and Nutrition, 2017