Microgreens and Quinoa Salad with Balsamic Vinaigrette
Ingredients for Salad
2 cups Microgreen Blend: (1/2 cup Broccoli Microgreens, 1/2 cup Kale Microgreens, 1/2 cup Pea Shoots, 1/2 cup Radish Microgreens)
1 cup Cooked Quinoa: Cooled
1/4 cup Dried Cranberries
1/4 cup Feta Cheese: Crumbled
Ingredients for Dressing
3 tbsp Balsamic Vinegar
1 tbsp Olive Oil
1 tsp Dijon Mustard
1 tsp Honey
Salt and Pepper: To taste
Instructions
Prepare the Microgreens: Mix broccoli, kale, pea shoots, and radish microgreens to make a 2-cup blend.
Prepare Other Salad Ingredients: Cook the quinoa according to package instructions and let it cool. Measure out the dried cranberries and crumble the feta cheese.
Make the Dressing: In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, and a pinch of salt and pepper.
Assemble the Salad: In a large salad bowl, combine the mixed microgreens, cooled quinoa, dried cranberries, and crumbled feta cheese.
Dress the Salad: Drizzle the balsamic vinaigrette over the salad and toss gently to mix well. Serve: This recipe serves 2 as a main dish or 4 as a side salad.
Nutritional Information per Serving (Main Course – Serves 2)
Calories: Approximately 250-300 calories
Carbohydrates: Approximately 30-35g
Protein: Approximately 8-10g
Fat: Approximately 10-15g (mostly from olive oil and feta cheese)
Dietary Fiber: Approximately 5-6g
Sugars: Approximately 10-12g (mostly from dried cranberries and honey)
Sodium: Moderate (varies based on feta cheese and added salt)
This salad is a healthy and satisfying meal, offering a good balance of protein from quinoa and feta cheese, healthy fats, and a variety of vitamins and minerals from the microgreens. The balsamic vinaigrette adds a tangy and sweet flavor to the salad. The nutritional values are estimates and can vary based on the exact ingredients and quantities used.
