How long does it take to make Pea Shoot and Quinoa Salad Bowl?
This recipe takes approximately 25 min total.
25 min
· Serves 2
· Updated March 25, 2026
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Pea microgreens are best added fresh as a finishing ingredient. Packed with protein and flavor, this quinoa salad is a refreshing meal featuring crunchy pea shoots and a zesty lemon dressing.
This recipe takes approximately 25 min total.
Pea 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
2 cups fresh pea shoots
1/2 cup cherry tomatoes, halved
1/4 cup cucumber, diced
1/4 cup red onion, thinly sliced
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste
In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, and red onion.
Drizzle the olive oil and lemon juice over the salad, then season with salt and pepper.
Gently fold in the fresh pea shoots, being careful not to bruise them.
Toss everything together until well mixed, and adjust seasoning as needed.
Serve chilled or at room temperature for a refreshing meal.
Pea shoot microgreens are among the most versatile and broadly used microgreens in professional kitchens. They are known for their sweet, vegetal flavor, tender texture, and high visual yield per tray. Evidence on pea shoots typically focuses on protein content and vitamin profile relative to other legume sprouts.
• Pea shoots and young legume sprouts have been studied for their amino acid profile and vitamin C content.
moderate evidence• Flavor, texture, and nutrient content in pea shoots vary by variety, temperature, and harvest stage.
strong evidence• Pea shoots are commonly used raw as a salad base or garnish where cooking is not applied.
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