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Quinoa, broccoli and radish microgreens bowl
Quinoa, broccoli and radish microgreens bowl

Quinoa, broccoli and radish microgreens bowl

Portions 1
Preparation Time
Cooking Time

The bowl with the perfect blend of flavours thanks to the touch of microgreens.

Ingredients

1½ tbsp (22 ml) mayonnaise or vegan mayonnaise

2 tsp (10 ml) white or cider vinegar

1 green onion, chopped

1/4 tsp (1 ml) curry powder

Salt and freshly ground pepper

2 c (500 ml) Arctic Gardens broccoli florets

1 can 106 mL (3.5 oz.) Bonduelle Mini Cans Quinoa

1/3 c (80 ml) mango, chopped

1/3 c (80 ml) cherry tomatoes, halved

1/3 c (80 ml) cucumber, chopped

80 ml (1/3 cup) radish or black radish microgreens

Preparation

In a small bowl, mix together the mayonnaise with vinegar, green onion and curry Season to taste and set aside.

In a small saucepan, boil salted water and cook corn for 5 minutes. Drain, rinse under cold water, drain again.

Transfer the broccoli florets to a bowl.

Add remaining ingredients and mix well. 

Drizzle with vinaigrette and garnish with microgreens.

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