Red Cabbage Microgreen & Quinoa Salad Recipe

Ingredients (Serves 4-6)

• 3 cup cooked quinoa (cooled)

• 1.5 cup red cabbage microgreens (plus extra for garnish)

• 1 cup cherry tomatoes, halved (I used orange tomatoes)

• ½ cucumber, diced

• ¼ red onion, thinly sliced

• 1 avocado, diced

• ½ cup kalamata olives, halved

• ½ cup feta cheese (optional)

• 2 tbsp sunflower seeds or pumpkin seeds (for crunch)

  
  

Dressing

• 6 tbsp olive oil

• 3 tbsp lemon juice (or apple cider vinegar)

• 1 tbsp Dijon mustard

• 2 tsp honey (or maple syrup)

• 2 tbsp red wine vinegar

• Salt & black pepper, to taste

  
  

Instructions

1. Cook the quinoa according to package directions and let it cool.

2. Prep the veggies: dice cucumber, slice onion, halve tomatoes, and cube avocado.

3. Whisk the dressing: combine olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.

photo and recipe courtesy hoperisingmicrogreens.com