Arugula Microgreens and Quinoa Salad with Lemon Vinaigrette:

Ingredients:

For the Salad:

• 2 oz arugula microgreens (fresh and unwashed)
• 1 cup cooked quinoa, cooled
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup crumbled feta cheese (optional)
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh mint
• Salt and freshly ground black pepper, to taste

For the Lemon Vinaigrette:

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon honey (or agave syrup for a vegan option)
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper, to taste

Instructions:

1. In a large salad bowl, combine the arugula microgreens, cooked quinoa, halved cherry tomatoes, diced cucumber, thinly sliced red onion, crumbled feta cheese (if using), chopped fresh basil, and chopped fresh mint.
2. In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, honey (or agave syrup), Dijon mustard, a pinch of salt, and freshly ground black pepper to create a zesty lemon vinaigrette.
3. Drizzle the lemon vinaigrette over the salad and gently toss until all the ingredients are well coated.
4. Taste and adjust seasoning, adding more salt, pepper, or lemon juice if desired.
5. Your Arugula Microgreens and Quinoa Salad with Lemon Vinaigrette is now ready to be enjoyed!

This quick and easy recipe combines the bold and peppery flavor of arugula microgreens with protein-rich quinoa and a variety of fresh vegetables, all tossed in a zesty lemon vinaigrette. No rinsing of microgreens is necessary, as they are fresh and clean straight from the package. The combination of textures and flavors in this salad will tantalize your taste buds and leave you feeling nourished and satisfied. The lemon vinaigrette adds a burst of refreshing citrus, while the herbs and feta cheese (if using) provide layers of delightful complexity. Enjoy this nutritious and mouth-watering Arugula Microgreens and Quinoa Salad as a flavorful lunch, a satisfying dinner, or a delightful option for a healthy meal anytime!

Arugula Microgreens and Grilled Veggie Wrap:

Ingredients:

For the Grilled Veggies:

• 1 zucchini, sliced lengthwise
• 1 red bell pepper, seeded and quartered
• 1 red onion, sliced into rings
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste

For the Wrap:

• 2 whole wheat or spinach tortillas
• 2 oz arugula microgreens (fresh and unwashed)
• 1/4 cup crumbled feta cheese (optional)
• 2 tablespoons balsamic glaze
• 1 tablespoon chopped fresh basil

Instructions:

1. Preheat a grill or grill pan over medium-high heat.
2. In a bowl, toss the zucchini slices, red bell pepper quarters, and red onion rings with olive oil, salt, and freshly ground black pepper.
3. Grill the vegetables for about 2-3 minutes on each side, or until they are tender and have grill marks. Remove from the grill and set aside.
4. Lay out the tortillas on a clean surface.
5. Place a generous handful of arugula microgreens on each tortilla.
6. Top the arugula with the grilled zucchini, red bell pepper, and red onion.
7. If using, sprinkle crumbled feta cheese over the grilled veggies.
8. Drizzle balsamic glaze over the veggies and cheese.
9. Sprinkle chopped fresh basil over the top for a burst of fresh flavor.
10. Fold the sides of the tortilla over the filling and roll it up tightly to form a delicious wrap.
11. Slice the wraps in half, if desired, to reveal the colorful and flavorful filling.
12. Your Arugula Microgreens and Grilled Veggie Wrap is now ready to be enjoyed!

This quick and easy recipe showcases the bold and peppery flavor of arugula microgreens in a satisfying wrap filled with grilled vegetables and optional feta cheese. No rinsing of microgreens is necessary, as they are fresh and clean straight from the package. The combination of grilled veggies, tangy balsamic glaze, and the creaminess of feta cheese (if using) creates a harmonious medley of flavors and textures. The fresh basil adds a delightful aromatic note. Enjoy this nutritious and mouth-watering Arugula Microgreens and Grilled Veggie Wrap as a wholesome and flavorful lunch, a light dinner, or a convenient and delicious on-the-go meal option!

Arugula Microgreens and Strawberry Salad:

Ingredients:

• 2 oz arugula microgreens (fresh and unwashed)
• 1 cup fresh strawberries, sliced
• 1/4 cup crumbled goat cheese (or feta cheese)
• 1/4 cup chopped walnuts or sliced almonds
• 2 tablespoons balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon honey (or agave syrup for a vegan option)
• Salt and freshly ground black pepper, to taste

Instructions:

1. In a large salad bowl, combine the arugula microgreens, sliced strawberries, crumbled goat cheese, and chopped walnuts.
2. In a small jar, whisk together the balsamic vinegar, extra-virgin olive oil, honey (or agave syrup), a pinch of salt, and black pepper to create a sweet and tangy dressing.
3. Drizzle the dressing over the salad and gently toss until all the ingredients are well coated.
4. Taste and adjust seasoning, adding more salt or black pepper if desired.
5. Your Arugula Microgreens and Strawberry Salad is now ready to be served!

This quick and easy salad recipe celebrates the peppery and vibrant flavor of arugula microgreens paired with the sweetness of fresh strawberries. No rinsing of microgreens is necessary, as they are fresh and clean straight from the package. The creamy goat cheese and crunchy nuts provide a delightful contrast in textures, while the balsamic dressing adds a perfect balance of tanginess. Enjoy this nutritious and mouth-watering Arugula Microgreens and Strawberry Salad as a refreshing side dish or a light and satisfying standalone meal. It’s a burst of flavors that’s perfect for a quick lunch or a delightful appetizer for any occasion!

You can find the freshest Arugula Microgreens available on the Southwest Side of Chicago at the Bee Line Microgreens Store.