Medley Micro Spring Salad — Warm Quinoa with Microgreens & Maple Vinaigrette
A warm quinoa salad that is unmistakably Eastern Ontario — sweetened with local maple syrup, topped with a generous handful of fresh microgreens, and finished with toasted pumpkin seeds and cranberries. Simple, seasonal, and completely yours.
"This one started as something I threw together at the house and it immediately became a favourite. The maple vinaigrette just works. The maple flavour in early spring ties in beautifully with Maple Syrup season." — Robert, Medley Micro Farm
About This Recipe
This salad has one distinctive ingredient that makes it uniquely Eastern Ontario: local maple syrup. It anchors the vinaigrette with a gentle sweetness that balances the peppery bite of the microgreens and the bold tang of the red wine vinegar. No imported flavours. No complicated technique. Just honest, local food done well.
The salad works warm or at room temperature, making it equally at home as a weekday lunch, a farmers' market side dish, or a light dinner in early spring when the maple sap is running and the first microgreens of the season are coming in.
This is the kind of recipe that travels well, scales easily, and converts skeptics — people who think they don't like healthy food change their minds when they taste this.
The Family Review
This recipe is a huge hit in our house. Even the big “meat” eaters loved it and found it fulfilling. The flavour also won over the quinoa haters at the table. I thought there would be leftovers for my lunch the next day but it disappeared fast. Although it is called a “salad”, with the quinoa, its nutritious enough as a main dish. If you make this dish, please let me know what you think.
You can get this recipe and more like in our Microgreen Recipe Collection which is available for free. Click here to get it now.
Serving Suggestions
Serves 4 as a side dish, or 2 as a generous main
Perfect alongside grilled chicken, salmon, or a simple omelette
Excellent for farmers' market sampling — it holds well at room temperature for a couple of hours
Scales easily for a crowd — double or triple the recipe with no adjustments needed
Nutritional Notes
Why this salad is as good for you as it tastes:
Quinoa is a complete plant protein with all 9 essential amino acids
Microgreens deliver concentrated vitamins A, C, E, and K — along with antioxidants that support immune function
Pumpkin seeds are an excellent source of magnesium, zinc, and plant-based omega-3 fatty acids
Maple syrup (in moderation) contains trace minerals including manganese and zinc — and it's produced right here in Eastern Ontario
Red wine vinegar contains acetic acid which supports digestion and helps balance blood sugar response from the meal — it also provides antioxidants from the red wine base </aside>
Tips & Variations
Make it heartier: Add sliced grilled chicken, a soft-boiled egg, or a tin of chickpeas.
Seasonal swap: In fall, replace cranberries with dried apple or chopped roasted squash. In summer, use fresh berries.
Nut version: Replace pumpkin seeds with toasted pecans or walnuts for a richer flavour.
Dressing tip: This vinaigrette is excellent on any salad. Make a double batch and keep it in the fridge for up to two weeks.
Take it to a party or potluck: Bring the components separately and assemble on-site. The vinaigrette in a small jar, microgreens in a bag, quinoa in a container. Assemble in under 2 minutes and it looks freshly made every time.
Storage: Dressed quinoa keeps refrigerated for 3 days. Add fresh microgreens only when serving.