SIMPLE GREEK ORZO AND QUINOA SALAD WITH LEMON VINAIGRETTE
This Simple Greek Orzo and Quinoa Salad with Lemon Vinaigrette is the perfect, healthy side dish for dinners, parties or potlucks! Filled with the delicious Mediterranean flavors of jumbo California Black Olives, salty feta cheese and juicy cherry tomatoes, this salad is great every day of the week.
Simple Greek Orzo & Quinoa Salad with Lemon Vinaigrette. It makes for the perfect lunch or even a meatless Monday Entree. I love Mediterranean flavors. Healthy, bright, fresh and they scream summer. This pasta salad is delicious hot or cold.
My favorite part is the California Black Olives. I am partial to California ingredients. I love knowing that I am not only supporting my state’s farmers, but it is also comforting to know that the produce hasn’t traveled millions of miles. Black olives are one of my favorite ingredients to use in salads or even right out of the can for snacking!
This salad has so many great flavors. Orzo gives a perfect nutty texture while quinoa is a protein packed powerhouse of nutrition. I paired the black olives with traditional Mediterranean flavors; salty feta, juicy tomatoes, fresh herbs and crunchy cucumbers. The Lemon Vinaigrette is the perfect finishing touch that adds a little bit of zing.
PREPARATION
In a bowl combine all the ingredients for the pasta salad and toss. Coat evenly with the lemon vinaigrette. Refrigerate 1-2 hours. Garnish with finely chopped parsley before serving.
Lemon Vinaigrette: In a small bowl whisk together all the ingredients, adjusting the seasonings to your taste.
NOTES
For extra flavor, I cook my quinoa and orzo separately in chicken broth and a tablespoon of lemon instead of water. It gives this salad incredible flavor. You can also throw in a clove of garlic or two with the chicken broth before serving.
Lemon Vinaigrette: In a small bowl whisk together all the ingredients, adjusting the seasonings to your taste.
NOTES
For extra flavor, I cook my quinoa and orzo separately in chicken broth and a tablespoon of lemon instead of water. It gives this salad incredible flavor. You can also throw in a clove of garlic or two with the chicken broth before serving.
INGREDIENTS
Mediterranean Olive Orzo & Quinoa Pasta:1 Can (6 oz) Large California Black Olives
1 Cup Cherry Tomatoes
½ Feta Cheese, cubed
½ Lb. Orzo Pasta, cooked
1 Cup Quinoa, cooked
1 Cup Cucumber, chopped
½ Cup Red Onion, diced
2 Tablespoons Italian Parsley, finely chopped (Reserve for garnish)
Lemon Vinaigrette:
Juice of 1 Lemon (about ¼ cup)
⅓ Cup Olive Oil
1 Garlic Cloved, minced
1 Teaspoon White Wine Vinegar
½ Teaspoon Oregano
Pinch of Sugar
Salt and Pepper to taste
NUTRITION INFORMATION
⅓ Cup Olive Oil
1 Garlic Cloved, minced
1 Teaspoon White Wine Vinegar
½ Teaspoon Oregano
Pinch of Sugar
Salt and Pepper to taste
NUTRITION INFORMATION
Serving Size: 1 (173 g) Servings Per Recipe: 6
Calories 193.9 Calories from Fat 71 37% Total Fat 7.9 g 12% Saturated Fat 1.2 g 5% Cholesterol 2.4 mg 0% Sodium 159.2 mg 6% Total Carbohydrate 24.8 g 8% Dietary Fiber 3 g 11% Sugars 2.9 g 11% Protein 6.6 g 13%
Calories 193.9 Calories from Fat 71 37% Total Fat 7.9 g 12% Saturated Fat 1.2 g 5% Cholesterol 2.4 mg 0% Sodium 159.2 mg 6% Total Carbohydrate 24.8 g 8% Dietary Fiber 3 g 11% Sugars 2.9 g 11% Protein 6.6 g 13%
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