How long does it take to make Zesty Parsley Microgreen Quinoa Salad?
This recipe takes approximately 20 min total.
20 min
· Serves 2
· Updated March 6, 2026
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Parsley microgreens are best added fresh as a finishing ingredient. This vibrant quinoa salad is packed with fresh parsley microgreens, offering a zesty, nutritious twist perfect for any occasion. Inspired by the fresh flavors found at Trattoria Lisina.
This recipe takes approximately 20 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 parsley microgreens, packed
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste
In a medium saucepan, combine quinoa and vegetable broth; bring to a boil, then reduce heat to low, cover, and simmer for about 10 minutes or until liquid is absorbed.
In a large bowl, combine cooked quinoa, parsley microgreens, cherry tomatoes, and red onion.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper; drizzle over the salad.
Toss the salad gently to combine all ingredients and serve chilled or at room temperature.
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