Home Grown Microgreens Coriander, 100 g

Home Grown Microgreens Coriander, 100 gHome Grown Microgreens Coriander Overview Microgreens coriander, also known as cilantro microgreens, are young, edible plants harvested shortly after the first true leaves emerge. These tiny greens are packed with flavor and nutrients, making them a popular choice for garnishing dishes and adding freshness to various recipes. They have a bright, citrusy flavor and can elevate the taste of many cuisines. Health Benefits of Microgreens Coriander Rich in

Home Grown Microgreens Coriander Overview

Microgreens coriander, also known as cilantro microgreens, are young, edible plants harvested shortly after the first true leaves emerge. These tiny greens are packed with flavor and nutrients, making them a popular choice for garnishing dishes and adding freshness to various recipes. They have a bright, citrusy flavor and can elevate the taste of many cuisines.

Health Benefits of Microgreens Coriander

1. Rich in Nutrients: Microgreens coriander is high in vitamins A, C, E, and K, as well as minerals like potassium, calcium, and magnesium.
2. Antioxidant Properties: Contains antioxidants that help combat oxidative stress and inflammation in the body.
3. Digestive Health: May promote healthy digestion due to its fiber content and essential oils.
4. Heart Health: Potentially beneficial for heart health due to its ability to lower bad cholesterol levels and improve overall cholesterol balance.
5. Detoxification: Coriander has been shown to support the body's natural detoxification processes.

How to Eat Microgreens Coriander

• Raw: Sprinkle on salads, sandwiches, or tacos for added flavor.
• Garnish: Use as a garnish for soups, stews, and curries.
• Smoothies: Blend into smoothies for a nutrient boost.
• Salsas: Mix into salsas or dips for enhanced taste.
• Wraps: Add to wraps and rolls for fresh flavor.

Nutritional Value (per 100 grams of Microgreens Coriander)

• Calories: 23 kcal
• Protein: 2.1 g
• Carbohydrates: 3.7 g
• Fiber: 2.8 g
• Vitamin A: 27% of the Daily Value (DV)
• Vitamin C: 30% of the DV
• Calcium: 36% of the DV
• Iron: 20% of the DV

Taste Profile

Microgreens coriander has a fresh, vibrant flavor with citrusy undertones and a slightly peppery taste. Its aroma is fragrant and adds depth to dishes.

Full Detailed Recipe: Coriander Microgreens Salad

Ingredients:

• Microgreens Coriander: 100 grams
• Cherry Tomatoes: 100 grams, halved
• Cucumber: 1 medium, diced
• Olive Oil: 2 tablespoons
• Lemon Juice: 1 tablespoon
• Salt: to taste
• Black Pepper: to taste

Instructions:

1. Prepare Ingredients: Wash and dry the microgreens coriander, halved cherry tomatoes, and diced cucumber.
2. Mix Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.
3. Combine: In a large bowl, combine the microgreens, tomatoes, and cucumber.
4. Dress the Salad: Drizzle the dressing over the salad and toss gently to coat.
5. Serve: Enjoy immediately as a refreshing side or light meal.

Indian Recipes with Microgreens Coriander

1. Coriander Microgreens Chutney

Ingredients:

• Microgreens Coriander: 100 grams
• Green Chili: 1, chopped
• Ginger: 1-inch piece
• Lemon Juice: 2 tablespoons
• Salt: to taste
• Cumin Seeds: 1 teaspoon
• Water: as needed

Instructions:

1. Combine all ingredients in a blender.
2. Blend until smooth, adding water as needed to reach desired consistency.
3. Serve as a condiment with snacks or meals.

2. Coriander Microgreens Pulao

Ingredients:

• Basmati Rice: 1 cup, soaked for 30 minutes
• Microgreens Coriander: 100 grams, chopped
• Onion: 1 large, sliced
• Peas: 1/2 cup (fresh or frozen)
• Ginger-Garlic Paste: 1 tablespoon
• Spices (Cumin Seeds, Bay Leaf, Cloves): 1 teaspoon each
• Oil: 2 tablespoons
• Salt: to taste
• Water: 2 cups

Instructions:

1. Heat oil in a pot, add spices and onions, sauté until golden.
2. Add ginger-garlic paste and sauté for another minute.
3. Add soaked rice, peas, and water, and bring to a boil.
4. Reduce heat, cover, and simmer until rice is cooked.
5. Stir in chopped microgreens and serve hot.

3. Coriander Microgreens Paratha

Ingredients:

• Whole Wheat Flour: 2 cups
• Microgreens Coriander: 100 grams, chopped
• Green Chili: 1, finely chopped
• Salt: 1 teaspoon
• Water: as needed
• Oil: for cooking

Instructions:

1. In a bowl, mix flour, microgreens, green chili, and salt.
2. Gradually add water to form a soft dough.
3. Divide dough into balls and roll out into flat circles.
4. Cook on a hot griddle with oil until golden brown on both sides.
5. Serve with yogurt or pickles.

4. Coriander Microgreens Soup

Ingredients:

• Microgreens Coriander: 100 grams
• Onion: 1, chopped
• Garlic: 2 cloves, minced
• Vegetable Broth: 4 cups
• Cream: 1/4 cup (optional)
• Olive Oil: 2 tablespoons
• Salt and Pepper: to taste

Instructions:

1. Heat olive oil in a pot, add onions and garlic, sauté until translucent.
2. Add vegetable broth and bring to a boil.
3. Stir in microgreens and simmer for 5 minutes.
4. Blend until smooth, return to pot, and stir in cream if using.
5. Season with salt and pepper before serving.

5. Coriander Microgreens Stuffed Capsicum

Ingredients:

• Capsicum (Bell Peppers): 2, halved and deseeded
• Microgreens Coriander: 100 grams, chopped
• Cooked Quinoa: 1 cup
• Onion: 1, finely chopped
• Spices (Cumin Powder, Chili Powder): 1 teaspoon each
• Cheese (optional): 1/2 cup, grated
• Olive Oil: 1 tablespoon
• Salt: to taste

Instructions:

1. Preheat oven to 180°C (350°F).
2. Heat olive oil in a pan, sauté onions until golden, add spices, and mix.
3. In a bowl, combine cooked quinoa, microgreens, and onion mixture.
4. Stuff the capsicum halves with the mixture and top with cheese if desired.
5. Bake for 20-25 minutes until capsicum is tender.

Non-Indian Recipes with Microgreens Coriander

1. Coriander Microgreens and Avocado Toast

Ingredients:

• Whole Grain Bread: 2 slices
• Avocado: 1, mashed
• Microgreens Coriander: 50 grams
• Lemon Juice: 1 tablespoon
• Salt: to taste
• Red Pepper Flakes: for garnish

Instructions:

1. Toast the bread slices.
2. Spread mashed avocado on each slice, drizzle with lemon juice, and season with salt.
3. Top with microgreens and sprinkle red pepper flakes before serving.

2. Coriander Microgreens Smoothie

Ingredients:

• Microgreens Coriander: 1 cup
• Banana: 1, frozen
• Spinach: 1 cup
• Almond Milk: 1 cup
• Chia Seeds: 1 tablespoon
• Honey: 1 tablespoon (optional)

Instructions:

1. In a blender, combine all ingredients.
2. Blend until smooth and enjoy as a nutritious breakfast or snack.

3. Coriander Microgreens Tacos

Ingredients:

• Corn Tortillas: 4
• Microgreens Coriander: 100 grams
• Black Beans: 1 cup, cooked
• Corn Kernels: 1/2 cup
• Avocado: 1, sliced
• Salsa: for topping

Instructions:

1. Warm the corn tortillas on a skillet.
2. Layer black beans, corn, avocado, and microgreens on each tortilla.
3. Top with salsa and serve immediately.

4. Coriander Microgreens Quiche

Ingredients:

• Pie Crust: 1 (store-bought or homemade)
• Eggs: 4
• Milk: 1 cup
• Microgreens Coriander: 100 grams
• Cheese (Gruyère or Cheddar): 1 cup, grated
• Salt and Pepper: to taste

Instructions:

1. Preheat oven to 180°C (350°F).
2. In a bowl, whisk together eggs, milk, salt, and pepper.
3. Place microgreens and cheese in the pie crust, pour the egg mixture on top.
4. Bake for 30-35 minutes until set and golden.

5. Coriander Microgreens Pizza

Ingredients:

• Pizza Dough: 1 (store-bought or homemade)
• Tomato Sauce: 1/2 cup
• Microgreens Coriander: 100 grams
• Mozzarella Cheese: 1 cup, shredded
• Olive Oil: 1 tablespoon

Instructions:

1. Preheat oven according to dough instructions.
2. Roll out pizza dough, spread tomato sauce evenly on top.
3. Sprinkle mozzarella cheese and microgreens over sauce.
4. Drizzle with olive oil and bake until crust is golden and cheese is bubbling.

Microgreens coriander is a versatile vegetable that can enhance a variety of dishes, both traditional and modern. Enjoy experimenting with it in your cooking!