How long does it take to make Radish Microgreen and Quinoa Bowl?
This recipe takes approximately 25 min total.
25 min
· Serves 2
· Updated March 30, 2026
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Radish microgreens are best added fresh as a finishing ingredient. A nourishing quinoa bowl loaded with radish microgreens and fresh veggies, perfect for a wholesome lunch or light dinner inspired by the fresh approach at Rogue Radish.
This recipe takes approximately 25 min total.
Radish microgreens work best as a fresh finishing ingredient, adding color, texture, and a just-cut flavor that stands out right before serving.
1 cup quinoa, rinsed
2 cups vegetable broth
1 cup radish microgreens
1/2 cup diced bell pepper
1/2 cup cherry tomatoes, halved
1/4 cup feta cheese, crumbled (optional)
2 tablespoons olive oil
Juice of 1 lemon
Salt and pepper to taste
In a medium saucepan, combine quinoa and vegetable broth, bringing to a boil. Reduce heat, cover, and simmer for about 15 minutes until quinoa is fluffy.
In a large bowl, combine cooked quinoa with diced bell pepper, cherry tomatoes, and radish microgreens.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
Pour the dressing over the quinoa mixture and toss gently to combine.
Top with crumbled feta cheese if desired, and serve warm or at room temperature.
Radish microgreens, including Rambo and daikon varieties, are known for their peppery flavor and vivid color contrast. They are commonly studied among spicy brassica microgreens for their antioxidant pigment content and culinary versatility as a plate garnish.
• Radish microgreens have been examined for anthocyanin content, particularly in red-pigmented varieties like Rambo Radish.
moderate evidence• Peppery heat intensity varies by variety, harvest timing, and growing conditions.
strong evidence• Raw finishing use of radish microgreens preserves both color and flavor volatiles that degrade with cooking.
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