Craving a dish that's not just a salad, but a flavor explosion that'll transport you straight to the sunny shores of Greece? Get ready to revolutionize your lunch or dinner with this mouthwatering Quinoa Orzo Greek Salad that combines protein-packed grains, crisp vegetables, and a tantalizing dressing that will make your taste buds dance! Whether you're a health enthusiast, a culinary adventurer, or simply someone who loves delicious food, this recipe is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Greek
Serves: 6 servings
Ingredients
- 1 cup quinoa
- 1 cup orzo
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- Salt and pepper to taste
Instructions
- Begin by rinsing the quinoa under cold water in a fine mesh strainer. This helps to remove any bitterness from the quinoa seeds.
- In a medium saucepan, combine 1 cup of rinsed quinoa with 2 cups of water. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the quinoa has absorbed all the water and is fluffy. Remove from heat and let it sit covered for an additional 5 minutes.
- While the quinoa is cooking, bring a separate pot of salted water to a boil. Add 1 cup of orzo to the boiling water and cook according to the package instructions, usually around 8-10 minutes, until al dente.
- Once the orzo is cooked, drain it in a colander and rinse it under cold water to stop the cooking process. Set aside to cool.
- In a large mixing bowl, combine the cooked quinoa and orzo. Add in the diced cucumber, halved cherry tomatoes, diced red onion, and crumbled feta cheese.
- In a small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of red wine vinegar, and season with salt and pepper to taste. Adjust the seasoning based on your preference.
- Pour the dressing over the quinoa and orzo mixture. Gently toss everything together until well combined and the ingredients are evenly coated with the dressing.
- Let the salad sit for about 10 minutes to allow the flavors to meld together. This can be done at room temperature or in the refrigerator.
- Before serving, give the salad a final toss and adjust the seasoning if necessary. Serve chilled or at room temperature as a refreshing side dish or light meal.
Tips
- Always rinse quinoa thoroughly to remove its natural coating called saponin, which can cause a bitter taste.
- For extra flavor, toast the quinoa and orzo lightly in a dry pan before cooking to enhance their nutty undertones.
- Use fresh, high-quality ingredients - especially the feta cheese and olive oil - to elevate the salad's taste.
- Let the salad rest for at least 10 minutes before serving to allow flavors to meld together.
- This salad tastes even better the next day, so don't hesitate to make it in advance for meal prep.
- For a protein boost, add grilled chicken or chickpeas to make it a complete meal.
- Use room temperature ingredients to ensure the best flavor integration.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 40g
Protein: 12g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 15mg
