Sunflower Microgreen Grain Bowl

Quinoa and sunflower microgreens come together to make this a quick, protein rich, vegetarian salad. This salad is satisfying as a main course and also works as a beautiful and delicious side salad.

Serves: 4 as a side or 1 as a main

Ingredients:

• 1 container of Montana Microgreens Sunflower Microgreens

• 1 tsp apple cider vinegar

• 2 tsp olive oil

• 1 cup quinoa, cooked

• red Onion, thinly sliced

• 1/2 pint cherry tomatoes, quartered

• 1/2 English cucumber, sliced and halved

• 3/4 cup garbanzo beans

• 1/2 cup kalamata olives, halved

• 1 tbsp basil, finely chopped

• 1 tbsp mint, finely chopped

• 2 tbsp feta, crumbled

• Coarse Kosher salt

• 1/4 cup hummus

Directions:

Add sunflower Microgreens to a large bowl and drizzle with apple cider vinegar and olive oil. Add quinoa through mint to the sunflower microgrees. Gently toss to combine. Sprinkle feta, and a small pinch of Kosher salt to the mixed salad. If serving as a side salad, plate the salad then put a spoonful of hummus on top. If eating as a main course, place all of the hummus on top of your salad and enjoy!