How long does it take to make Spicy Cilantro Microgreen and Quinoa Bowl?
This recipe takes approximately 30 min total.
30 min
· Serves 2
· Updated February 28, 2026
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Cilantro microgreens are best added fresh as a finishing ingredient. This nutritious bowl features fluffy quinoa, spicy roasted vegetables, and a fresh cilantro microgreen topping for a satisfying meal.
This recipe takes approximately 30 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 quinoa, rinsed
2 cups vegetable broth
1 red bell pepper, diced
1 zucchini, diced
1 tablespoon olive oil
1 teaspoon smoked paprika
1 cup cilantro microgreens
Salt and pepper to taste
Preheat the oven to 400°F (200°C). On a baking sheet, toss the diced bell pepper and zucchini with olive oil, smoked paprika, salt, and pepper; roast for 20 minutes.
While the vegetables roast, cook quinoa in vegetable broth according to package instructions.
Once the quinoa is cooked and the vegetables are roasted, combine them in a bowl.
Top with generous handfuls of cilantro microgreens before serving.
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