Greek Orzo and Quinoa Salad
Cook Time : 20 minutes
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
- 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.
