How long does it take to make Cilantro Microgreens Quinoa Salad Delight?
This recipe takes approximately 20 min total.
20 min
· Serves 2
· Updated March 28, 2026
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Cilantro microgreens are best added fresh as a finishing ingredient. This refreshing quinoa salad is elevated with the addition of cilantro microgreens, providing a burst of flavor and nutrition.
This recipe takes approximately 20 min total.
Cilantro 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, cooled
1 cup cilantro microgreens, loosely packed
1/2 cup cucumber, diced
1/2 cup bell pepper, diced
1/4 cup red onion, finely chopped
2 tablespoons olive oil
1 tablespoon apple cider vinegar
Salt and pepper, to taste
In a large bowl, combine the cooled quinoa, cucumber, bell pepper, and red onion.
Drizzle the olive oil and apple cider vinegar over the salad, then mix well.
Fold in the cilantro microgreens gently to maintain their delicate structure.
Season with salt and pepper to taste, and serve chilled or at room temperature.
Cilantro and cilantro microgreens carry the same volatile aromatic profile — linalool, geraniol, and related terpenoid compounds — and are used as a fresh finishing element in tacos, pho, salsas, and composed plates. Research on cilantro focuses primarily on its essential oil composition and antioxidant activity.
• Cilantro and cilantro microgreens contain volatile aromatic compounds including linalool that have been studied for antioxidant activity.
moderate evidence• Fresh cilantro microgreens deliver the same aromatic compounds as mature leaves in a smaller, more visually refined garnish format.
strong evidence• Flavor and aroma intensity in cilantro microgreens vary by seed source, growing temperature, and harvest timing.
strong 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