Ancient Grain Bowl with Radish & Parsley Microgreen Chimichurri

Ingredients

Ancient Grain Base

• 2 packages Seeds of Change Quinoa and Brown Rice (Garlic flavor)
• 1 cup cooked wild rice

Radish & Parsley Microgreen Chimichurri

• 3 cups Hardee Greens parsley microgreens, packed
• 2 cups Hardee Greens radish microgreens
• 4–5 cloves garlic, minced
• ¼ cup red wine vinegar
• ½ cup extra virgin olive oil (add more if needed)
• 1 teaspoon red pepper flakes
• ½ teaspoon sea salt
• ¼ teaspoon black pepper, or to taste

Bowl Assembly

• 1 cup cherry tomatoes, halved
• 1½ cucumbers, diced
• ½ cup red onion, thinly sliced
• 4–6 oz goat cheese, crumbled
• ¼ cup toasted pine nuts
• Additional microgreens for garnish (Hardee Greens Rainbow Sprinkle Mix or other favorites)

Instructions

1. Prepare the Ancient Grain Base
   Cook the Seeds of Change quinoa and brown rice according to package directions. Combine with the cooked wild rice and set aside.
2. Make the Chimichurri
   In a food processor, pulse together parsley microgreens, radish microgreens, garlic, red wine vinegar, olive oil, red pepper flakes, sea salt, and black pepper until well combined but still slightly textured. Add more olive oil if needed to reach desired consistency.
3. Assemble the Bowl
   In a large serving bowl, layer the ancient grains as the base. Top with cherry tomatoes, cucumber, and red onion. Sprinkle with goat cheese and toasted pine nuts. Create sections of these ingredients for visual appeal.  Drizzle generously with the radish and parsley microgreen chimichurri.
4. Finish & Serve
   Garnish with additional microgreens (such as Rainbow Sprinkle Mix) for extra nutrition, flavor, and vibrant color. Serve immediately and enjoy.