How long does it take to make Spicy Wasabi Mustard Microgreen Quinoa Bowl?
This recipe takes approximately 25 min total.
25 min
· Serves 2
· Updated February 21, 2026
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Mustard microgreens are best added fresh as a finishing ingredient. This hearty quinoa bowl features wasabi mustard microgreens and roasted vegetables, creating a spicy yet wholesome meal.
This recipe takes approximately 25 min total.
Mustard 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 wasabi mustard microgreens
1 cup assorted vegetables (carrots, bell peppers, zucchini), chopped
2 tbsp olive oil
1 tbsp balsamic vinegar
Salt and pepper to taste
Fresh lemon wedges for serving
Preheat the oven to 400°F (200°C) and toss the chopped vegetables with olive oil, salt, and pepper on a baking sheet; roast for 20 minutes.
While the vegetables roast, bring vegetable broth to a boil in a saucepan, add quinoa, reduce heat, and simmer for 15 minutes until fluffy.
Once the quinoa and vegetables are done, combine them in a bowl, adding balsamic vinegar and mixing well.
Top the bowl with fresh wasabi mustard microgreens for a spicy kick.
Serve with lemon wedges for an extra zing!
Mustard microgreens, including wasabi mustard varieties, deliver sharp peppery heat through glucosinolate-derived compounds similar to other brassica crops. They are used as flavor accents and garnishes where heat and bite are desired.
• Mustard and brassica microgreens have been studied for glucosinolate content, which contributes to their characteristic peppery flavor.
moderate evidence• Heat intensity varies significantly by mustard variety and is affected by growing conditions 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