One of my favorite cold pasta sides is an orzo salad with lots marinated veggies. I like to make this recipe for my dinner club and a friend who is gluten-free. It turns out great every time. It’s easy to make and provides 10-12 servings. You make the full recipe and plan it into your meals for several days or simply split the recipe. Enjoy!
Here’s what you’ll need:
-Quinoa, 2 cups dry (I buy rice-sized box)
-4 cups chicken stock, (you can use veggie stock or water if you prefer)
-Roasted red peppers, one small jar, drained and chopped
-Artichoke hearts, 14-oz can, drained and chopped
-Capers (if you like them–I love them!), 1/4 cup drained and rinsed. You could replace with a chopped olive if you prefer.
-Feta cheese crumbles, 4-oz package
-Extra Virgin Olive Oil, 1/3 cup (more as desired)
-Fresh Flat Leaf Parsley Leaves, 1/3 to 1/2 cups depending on your taste buds, washed, dried and chopped
-Dried Oregano, 1.5 tablespoons
-Salt and fresh cracked Pepper to taste
Here’s what you’ll do:
Prepare quinoa as directed on box using stock as your liquid and refrigerate for at least an hour. Next mix in all the other ingredients as desired. Chill for at least another hour. Enjoy for several days!!
Try as a side dish or leftover sprinkled on a salad with grilled chicken or fish. It’s also fabulous with my Tuscan Flat Iron Steak. If you find a yummy way to switch it up or use the leftovers, let me know!
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