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Greek Orzo and Quinoa Salad

Mariah’s Pleasing Plates

  • Cook Time: 20 minutes

Ingredients

  • Ingredients for Pasta

    • 1 can (6-oz.) large California Black Olives
    • 1 cup cherry tomatoes
    • 1/2 feta cheese, cubed
    • 1/2 lb. orzo pasta, cooked
    • 1 cup quinoa, cooked
    • 1 cup cucumber, chopped
    • 1/2 cup red onion, diced
    • 2 tablespoons Italian parsley, finely chopped (reserve for garnish)

  • Ingredients for Vinaigrette

    • Juice of 1 lemon (¼ cup)
    • 1/3 cup olive oil
    • 1 garlic clove, minced
    • 1 teaspoon white wine vinegar
    • 1/2 teaspoon oregano
    • Pinch of sugar
    • Salt and pepper to taste

Directions

  1. 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.
  2. 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.