How long does it take to make Cilantro Microgreens-Powered Quinoa Salad?
This recipe takes approximately 25 min total.
25 min
· Serves 2
· Updated February 21, 2026
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Cilantro microgreens are best added fresh as a finishing ingredient. This vibrant quinoa salad features cilantro microgreens, black beans, and a zesty lime dressing, making it a refreshing and nutritious meal.
This recipe takes approximately 25 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
1 can black beans, rinsed and drained
1 cup cherry tomatoes, halved
1 cup cilantro microgreens
1/2 red onion, finely diced
1 tablespoon olive oil
Juice of 1 lime
Salt and pepper to taste
In a large bowl, combine the cooked quinoa, black beans, cherry tomatoes, red onion, and cilantro microgreens.
In a small bowl, whisk together the olive oil, lime juice, salt, and pepper to create the dressing.
Pour the dressing over the quinoa mixture and toss gently to combine.
Let the salad sit for about 10 minutes for flavors to meld.
Serve chilled or at room temperature for a refreshing meal.
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