I’ve had my eye on this orzo salad recipe from 101 Cookbooks since it was published last September. Today, I realized that I had most of the ingredients, and the others I could pick up during my already-planned trip to the grocery store. One major change I made was to substitute quinoa for the orzo, because I had some already cooked that I wanted to use. This salad looks and feels like a detox but eats like a delightful and satisfying lunch!
Here’s what it looked like before tossing:
1 cup grain of your choice (obviously the recipe calls for orzo; I used red quinoa)
8-10 asparagus, ends trimmed and cut into 1 inch pieces
1/2 a head of broccoli, cut into small trees
small handful of cilantro, chopped
1 small garlic clove, smashed and chopped
2 tbsp fresh lemon juice
1/4 cup olive oil
small handful sprouts
1/3 cup almonds, toasted
1/2 small cucumber, cut into 1/4 inch pieces
1 medium avocado, sliced
1/4 cup feta
Cook your grains (if you use orzo, you can cook the vegetables in the same pot. If not, bring a pot of water to boil)
If you are blanching your broccoli and asparagus in your pasta water, wait until the pasta is almost cooked and then add the veggies. They only need to cook about 30 seconds. Drain the water and rinse.
Whisk together the salad dressing ingredients: garlic, lemon juice, olive oil. Set aside
Toss the grains, blanched veggies, the cilantro, and half the dressing. Then add the rest of the ingredients and toss gently (this is so you don’t pulverize the avocado– I, of course, forgot to separate the mixing and things turned out just fine).
Taste, add more dressing, or just lemon juice, and salt and pepper.