Broccoli Microgreens

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Broccoli Microgreens: A Nutrient Powerhouse in Tiny Leaves

Introduction In recent years, the popularity of microgreens has soared among health enthusiasts and culinary experts alike. Among these tiny greens, broccoli microgreens stand out for their exceptional nutritional value and health benefits. These young seedlings of the broccoli plant, harvested just days after germination, pack a significant nutritional punch and offer a delightful, mild flavor, making them a versatile and beneficial addition to any diet.

Broccoli Microgreens
Broccoli Microgreens

What Are Broccoli Microgreens? Broccoli microgreens are the young seedlings of the broccoli plant, harvested typically 7-14 days after germination when they are about 2-3 inches tall. At this stage, they have two fully developed cotyledon leaves and sometimes one or two young true leaves. Despite their small size, these greens are more concentrated in nutrients compared to their mature counterparts.

Nutritional Profile Broccoli microgreens are a rich source of vitamins, minerals, and bioactive compounds. Key components include:

  • Vitamins: They are exceptionally high in vitamins C and K, as well as vitamins A, B6, and E.
  • Minerals: These greens are a good source of iron, magnesium, phosphorus, potassium, and zinc.
  • Antioxidants: Broccoli microgreens are packed with antioxidants such as sulforaphane, which is known for its health-promoting properties.
  • Fiber: While they contain a smaller amount compared to mature broccoli, these microgreens still contribute to daily fiber intake.
  • Protein: They offer a higher protein content than most other microgreens, making them a great choice for vegetarians and vegans.

Health Benefits Incorporating broccoli microgreens into your diet can have numerous health benefits:

  • Cancer Prevention: The high levels of sulforaphane in broccoli microgreens have been shown to have anti-cancer properties, particularly in preventing and slowing the growth of cancer cells.
  • Boosting Immunity: With their high vitamin C content, these microgreens can help strengthen the immune system.
  • Improving Digestive Health: The fiber content in broccoli microgreens aids in digestion and promotes gut health.
  • Heart Health: The antioxidants and fiber in these greens can contribute to heart health by reducing inflammation and cholesterol levels.
  • Bone Health: High in vitamin K, they are beneficial for bone health and blood clotting processes.
  • Detoxification: Compounds in broccoli microgreens support the body's detoxification processes at the cellular level.

Culinary Uses Broccoli microgreens have a pleasant, slightly peppery flavor, making them a versatile ingredient in the kitchen. They can be used in a variety of dishes:

  • Sprinkled over salads for a nutrient boost.
  • Used as a garnish on soups, sandwiches, and pizzas.
  • Blended into smoothies or juices for added nutrients.
  • Incorporated into omelets or stir-fries for a fresh, crunchy texture.

Conclusion Broccoli microgreens are a nutrient-dense, health-promoting superfood that can easily be incorporated into daily meals. With their high concentration of vitamins, minerals, antioxidants, and fiber, these tiny greens offer substantial health benefits ranging from cancer prevention to improved heart and digestive health. Additionally, their ease of cultivation makes them an accessible choice for anyone looking to add more nutritious greens to their diet. Whether you're a gourmet chef or simply someone looking to boost your health, broccoli microgreens are a versatile and potent addition to your culinary repertoire.


  • How often should I eat broccoli microgreens?

    There are no specific guidelines, but incorporating them regularly into your diet can help you enjoy their health benefits.

  • Can broccoli microgreens replace regular vegetables?

    While they are nutrient-dense, they should complement, not replace, regular vegetables due to the variety of nutrients different vegetables provide.

  • How do I store broccoli microgreens?

    Keep them in a refrigerator in a breathable container, ideally consumed within a week for maximum freshness.

  • Are they safe for everyone?

    Generally, yes. However, individuals with thyroid problems should consume them in moderation, as excessive consumption of cruciferous vegetables might affect thyroid function.

  • Are they different from sprouts?

    Yes, microgreens are grown in soil or a soil substitute and harvested later than sprouts, which are germinated seeds grown in water and harvested earlier.

Broccoli Microgreen Recipes

Recipe: Zesty Broccoli Microgreen and Quinoa Salad

This refreshing and nutrient-packed salad combines the peppery taste of broccoli microgreens with the nutty flavor of quinoa, creating a delightful and healthy dish. It's perfect as a light lunch or a side dish for your dinner.


  • 1 cup quinoa
  • 2 cups water
  • 2 cups broccoli microgreens
  • 1 ripe avocado, diced
  • 1/2 red bell pepper, finely chopped
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup feta cheese, crumbled
  • 1/4 cup toasted almond slices

For the Dressing:

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon honey or agave syrup
  • Salt and pepper, to taste


  1. Cook the Quinoa:

    • Rinse quinoa under cold water using a fine-mesh strainer.
    • In a medium saucepan, bring 2 cups of water to a boil. Add quinoa and reduce heat to low. Cover and simmer for about 15 minutes or until quinoa is tender and water is absorbed.
    • Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and let it cool to room temperature.
  2. Prepare the Salad:

    • In a large bowl, combine cooled quinoa, broccoli microgreens, diced avocado, red bell pepper, red onion, cilantro, feta cheese, and toasted almonds.
  3. Make the Dressing:

    • In a small bowl, whisk together olive oil, lemon juice, minced garlic, honey or agave syrup. Season with salt and pepper to taste.
  4. Combine and Serve:

    • Drizzle the dressing over the salad and toss gently to combine everything.
    • Taste and adjust seasonings if necessary.
    • Serve immediately or let it sit for a while to allow the flavors to meld together.

Optional Variations:

  • Add grilled chicken, shrimp, or tofu for added protein.
  • Include cherry tomatoes or cucumbers for extra freshness.
  • Swap feta cheese with goat cheese or vegan cheese as a dietary preference.
  • Use lime juice instead of lemon for a tangier flavor.

This salad is not only visually appealing but also a powerhouse of nutrients, thanks to the combination of broccoli microgreens, quinoa, and fresh vegetables. It's an excellent way to incorporate the health benefits of microgreens into your diet in a delicious and satisfying manner. Enjoy this vibrant, zesty salad as a testament to the fact that healthy eating can indeed be delicious and exciting!

Broccoli Microgreen Salad


  • 2 cups broccoli microgreens
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup cucumber, sliced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup feta cheese, crumbled
  • 1/4 cup walnuts, chopped
  • 1/4 cup dried cranberries
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste


  1. In a large bowl, combine the broccoli microgreens, cherry tomatoes, cucumber, and red onion.
  2. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
  3. Drizzle the dressing over the salad and toss to combine.
  4. Top with crumbled feta cheese, chopped walnuts, and dried cranberries.
  5. Serve and enjoy!

Recipe: Chicken and Broccoli Microgreen Stir-Fry

This delightful stir-fry recipe combines the tender juiciness of chicken with the fresh, peppery taste of broccoli microgreens. It's a quick, easy, and incredibly flavorful dish that's perfect for a weeknight dinner or a healthy meal prep option.


  • 2 boneless, skinless chicken breasts, thinly sliced
  • 2 cups broccoli microgreens
  • 1 medium carrot, julienned
  • 1 red bell pepper, sliced
  • 1/2 cup snap peas
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce (or a vegetarian alternative)
  • 1 tablespoon honey
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons vegetable oil
  • Salt and pepper, to taste
  • 1 tablespoon sesame seeds (for garnish)
  • 2 green onions, thinly sliced (for garnish)


  1. Marinate the Chicken:

    • In a bowl, combine 1 tablespoon soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon honey.
    • Add the sliced chicken and toss to coat. Let it marinate for at least 15 minutes.
  2. Prepare the Stir-Fry Sauce:

    • In a small bowl, mix together the remaining soy sauce and oyster sauce, garlic, and ginger. Set aside.
  3. Cook the Chicken:

    • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
    • Add the marinated chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
  4. Stir-Fry the Vegetables:

    • In the same skillet, add another tablespoon of vegetable oil.
    • Add the julienned carrots, sliced bell pepper, and snap peas. Stir-fry for about 3-4 minutes until the vegetables are just tender but still crisp.
  5. Combine Chicken and Vegetables:

    • Return the cooked chicken to the skillet with the vegetables.
    • Pour the stir-fry sauce over the chicken and vegetables, tossing to coat everything evenly. Cook for an additional 2 minutes.
  6. Add Broccoli Microgreens:

    • Gently fold in the broccoli microgreens and cook for another minute, just until they are slightly wilted but still vibrant.
  7. Garnish and Serve:

    • Season with salt and pepper to taste.
    • Sprinkle sesame seeds and green onions over the top as a garnish.
    • Serve immediately, optionally over a bed of rice or noodles.

Optional Variations:

  • For a spicy kick, add a teaspoon of chili flakes or a tablespoon of chili sauce to the stir-fry sauce.
  • Swap chicken for beef, shrimp, or tofu for a different protein option.
  • Add other vegetables like mushrooms, broccoli florets, or baby corn according to your preference.

This Chicken and Broccoli Microgreen Stir-Fry is a beautiful blend of flavors and textures, making it a delightful meal that's both satisfying and nutritious. The addition of broccoli microgreens not only enhances the dish's visual appeal but also boosts its nutritional value, making it a wholesome choice for any day of the week.

Broccoli Microgreen and Chicken Salad Wraps


  • 4 whole wheat tortillas
  • 2 cups cooked chicken, shredded or chopped
  • 2 cups broccoli microgreens
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • Salt and pepper to taste


  1. In a small bowl, whisk together the yogurt, mayonnaise, mustard, honey, salt, and pepper.
  2. In a large bowl, toss the chicken with half of the dressing.
  3. Lay a tortilla on a flat surface and spread some of the remaining dressing over it.
  4. Top with 1/2 cup of broccoli microgreens and 1/2 cup of chicken mixture.
  5. Roll up the tortilla and cut in half.
  6. Repeat with the remaining tortillas, microgreens, and chicken.
  7. Serve and enjoy!

This recipe is easy to make and packed with protein, fiber, and vitamins. Broccoli microgreens add a fresh and crunchy flavor to the wraps.

Quick Broccoli Microgreen Avocado Toast

This simple yet delicious recipe is perfect for a quick breakfast, a healthy snack, or even a light lunch. It combines the creamy texture of avocado with the fresh, peppery taste of broccoli microgreens, all atop a crispy slice of toast.


  • 2 slices of your favorite bread (sourdough, whole grain, gluten-free, etc.)
  • 1 ripe avocado
  • 1 cup broccoli microgreens
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste
  • Red pepper flakes (optional)
  • Extra virgin olive oil (for drizzling)
  • 1 clove garlic (optional)


  1. Toast the Bread:

    • Toast the bread slices to your preferred level of crispiness using a toaster or a grill pan.
  2. Prepare the Avocado Spread:

    • Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
    • Add the lemon juice, salt, and pepper to the avocado. Mash everything together with a fork until it reaches your desired consistency. For a creamier spread, use a food processor.
  3. Garlic Infusion (Optional):

    • If you like a hint of garlic, rub a clove of garlic gently on the surface of the toasted bread for a subtle flavor.
  4. Assemble the Avocado Toast:

    • Spread the mashed avocado evenly over the toasted bread slices.
    • Generously top each slice with broccoli microgreens.
    • If desired, sprinkle a pinch of red pepper flakes for some heat.
  5. Final Touch:

    • Drizzle a bit of extra virgin olive oil over the top for a rich, smooth finish.
  6. Serve:

    • Enjoy immediately while the toast is still warm and crispy!

This Broccoli Microgreen Avocado Toast is not only quick and easy to make but also offers a nutritious boost to start your day. The broccoli microgreens provide a unique flavor and a host of health benefits, while the avocado adds a creamy, satisfying texture. It's a simple dish that's big on flavor and health benefits!