Microgreen Inspiration Hub

Warm Pea Shoot & wild rice salad with citrus

  • Greens Pea Shoots Microgreens-2 to 3 cups

    Grains/Warm Base; Cooked Wild Rice or Farro-1 cup (Must be cooked and still slightly warm.)

    Savory/Aromatic-Thinly sliced Red Onion or Shallot—2 Tablespoons (Soak in a little cold water to reduce harshness.)

    Sliced Toasted Almonds or Pistachios1/4 cup

    Flavor/Garnish—Orange Segments or Pomegranate Seeds-1/4 cup

    Citrus brightens the pea shoots; pomegranate offers festive color and crunch.

    Protein (Optional)

    Flaked Smoked Salmon or Grilled Chicken

    4 oz

  • Extra Virgin Olive Oil—3 Tablespoons

    Fresh Lemon Juice—2 Tablespoons

    Fresh Ginger—1/2 Teaspoon, finely grated

    Honey or Maple Syrup—1/2 Teaspoon

    Salt & Pepper—To taste

    1. Prepare Base: Cook your wild rice or farro.

    2. Make the Dressing: Whisk the olive oil, lemon juice, grated ginger, and sweetener together. Season with salt and pepper.

    3. Assemble: In a large bowl, place the warm rice/farro. Add the sliced red onion, nuts, and protein (if using). Drizzle half of the dressing over the warm ingredients and toss gently.

    4. Add Microgreens: Add the Pea Shoots and orange/pomegranate. Drizzle the remaining dressing and toss very lightly just until the pea shoots are coated, careful not to crush them. Serve immediately.

Radish Microgreen Power Bowl with Miso-Ginger Dressing

    • 1½ cups cooked quinoa or farro (warm or room temp)

    • 1½ cups radish microgreens

    • 1 cup shredded purple cabbage

    • 1 large carrot, julienned or ribboned

    • 1 avocado, sliced

    • ½ cup edamame (shelled)

    • 2 soft-boiled eggs (6-minute)

    • ¼ cup toasted sesame seeds

    • 2 radishes, thinly sliced (optional, for extra crunch)

  • For the miso-ginger dressing:

    • 2 tbsp white miso paste

    • 1 tbsp fresh ginger, grated

    • 2 tbsp rice vinegar

    • 1 tbsp sesame oil

    • 1 tbsp honey or maple syrup

    • 2 tbsp water (to thin)

    • Juice of half a lime

  • 1. Make the dressing

    • Whisk all dressing ingredients until smooth

    • Adjust consistency with water if needed

    • Taste and adjust sweetness/acidity

    2. Prep the eggs

    • Bring water to boil, add eggs, cook for exactly 6 minutes

    • Transfer to ice bath, then peel and halve

    3. Build the bowls

    • Divide warm grains between two bowls

    • Arrange cabbage, carrots, edamame, and sliced radishes in sections

    • Add avocado slices

    • Top with soft-boiled egg halves

    4. Finish

    • Pile radish microgreens generously in center

    • Drizzle dressing over everything

    • Sprinkle with sesame seeds

    • Add extra microgreens on top