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: 2

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. Gently toss to coat the leaves. Add quinoa through mint to the Sunflower Microgreens. Gently mix to combine. Sprinkle feta and a small pinch of Kosher salt on top of the mixed salad. Plate the salad then top with a spoonful of hummus and enjoy!