Want to enhance the feeling of spring? Grow a microgreen on the window – it’s easy!
We suggest starting with peas – it sprouts quickly and without any difficulties. As the salad greens, its most delicate antennae are used with leaves that have not yet reached the size of the little finger. That’s what they look like.
You can eat pea shoots as long as the stalks look like a thread 5 to 15 cm high. When the plants grow larger, the greens lose their tenderness.
Young shoots have a sweet taste, similar to the taste of milk peas.
As a rule, the taste of microgreen is identical to the taste of the main product, but much more concentrated. In addition to peas, in the form of microgreens, radishes, onions, and sunflowers can be grown.
What then to do with this green? First of all, add to salads, using sprouts as the main greens. In addition, a popular way to use microgreen is to turn it into a smoothie. The microgreen is full of vitamins C, E, A, in addition, it is a source of dietary fiber.
In addition to salads and smoothies, microgreens are good as an additive to cream soups and as a complement to side dishes.
How to grow microgreens?
In a wide and not deep container (a transparent plastic box is ideal) you need to pour a thin layer of earth and pour it with water. Lay the seeds in a dense layer on top of the soil. Lay them almost without gaps, filling the entire surface of the earth. Pour on top and literally sprinkle a little ground on top. Now it remains to put it in a bright place – on the windowsill, for example, and cover it with a transparent glass cover and plastic wrap on top – choose for yourself. Water a little daily and in a week you will already have greens.
Let’s try to do a spring roll with her?
- 1 cup quinoa
- 450 ml of water
- 1/3 cup chopped walnuts
- 1 large carrot, chopped into strips
- 1 red pepper, julienne
- 60 ml olive oil
- 3 tablespoons of soy sauce
- 3 tablespoons rice vinegar
- 2 cloves of garlic, minced garlic
- 1 cm fresh chopped ginger root
- 2 tsp sesame oil
- 20 sheets of rice paper
- three handfuls of microgreen peas
- Half lime juice
Boil 1 cup quinoa in 450 ml of water, then refrigerate. Fry the walnuts for 3 minutes in a pan, over low heat. Mix carrots and pepper with quinoa. Prepare the sauce in a separate container: mix olive oil, half soy sauce, 2 tablespoons of rice vinegar, garlic, ginger and sesame oil. Pour in quinoa sauce.
Now you need to prepare the rice paper. Each sheet in a straightened form must be placed in hot water and allowed to lie down for 15 seconds.
Put the softened sheet of rice paper on a flat surface and put 3-4 tablespoons of quinoa mixture on it. Put on top of the microgreens – a fairly voluminous bunch. Roll up the rice paper to make a roll.