How long does it take to make Savory Parsley Microgreen and Quinoa Bowl?
This recipe takes approximately 25 min total.
25 min
· Serves 2
· Updated February 26, 2026
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Parsley microgreens are best added fresh as a finishing ingredient. A wholesome quinoa bowl featuring parsley microgreens, roasted veggies, and a tasty dressing for a nutritious meal.
This recipe takes approximately 25 min total.
Parsley 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 bell peppers, diced
1 cup zucchini, diced
1 tablespoon olive oil
1 cup parsley microgreens
2 tablespoons balsamic vinegar
Salt and pepper to taste
Preheat the oven to 400°F (200°C) and toss bell peppers and zucchini in olive oil, salt, and pepper, then roast for 15 minutes.
In a saucepan, bring vegetable broth to a boil, then add quinoa, reduce to a simmer, and cook covered for 15 minutes until fluffy.
In a bowl, combine cooked quinoa, roasted vegetables, and parsley microgreens.
Drizzle with balsamic vinegar, toss to combine, and adjust seasoning as needed.
Serve warm and enjoy the vibrant flavors.
Parsley and parsley microgreens share the same aromatic and phytochemical profile, with research focused on the flavonoid apigenin, vitamin K content, and folate. They are used as a fresh finishing element on proteins, pastas, and composed plates.
• Parsley and parsley microgreens have been studied for flavonoid content, particularly apigenin, which is present in both mature and microgreen forms.
moderate evidence• Parsley is a recognized dietary source of vitamin K and folate, with microgreen concentrations studied in the broader microgreens nutrition literature.
moderate evidence• Aromatic and flavor characteristics in parsley microgreens vary by variety and harvest stage.
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