June 11, 2011 by Stacy McDonald
Anti-Orzo Salad
Before we went gluten free, we loved Orzo Salad. This is a recipe modified with quinoa, which we discovered we prefer anyway!
2-3 C. Quinoa (cooked)
1/2 C. grape tomatoes (sliced in half)
1/4 C. kalamata olives
1/4 red onion, chopped
1/4 C. feta cheese
1 English cucumber (diced, NOT peeled)
Dressing
1 cup olive oil
2/3 cup fresh squeezed lemon juice
2 tsp salt
1 1/2 tsp basil
1 1/2 tsp dry mustard
1 tsp pepper
Soak quinoa for 15 minutes in hot water. Drain and rinse well while moving fingers through quinoa to remove the saponin, the protective, bitter outer layer. Add 1 C. water to 1 C. quinoa. Bring to a boil, cover, and simmer on low for 15-20 minutes. Fluff with a fork and let cool. If you’re in a hurry, rinse with cool water before adding to salad. Mix all ingredients together and enjoy!
For added protein, lay sliced grilled or roasted chicken across the top of each serving.
Similar Posts:
2 Responses to “Anti-Orzo Salad”
Leave a Reply
Please note: Comment moderation is currently enabled so there will be a delay between when you post your comment and when it shows up. Patience is a virtue; there is no need to re-submit your comment.
These salads sound delicious! I am also of Mediterranean descent, and have loved these salads from my youth (along with stuffed grape leaves, lamejeun, baklava and a good old fashioned Algerian cous-cous with all the courses!) Thank you for sharing these gluten-free versions. I feel like I can now enjoy these once again, without subjecting my family to more gluten than we really have to!
I’ve never written before, but have been following your blog for years. Thank you for all your encouragement. I am now investigation essential oils… this may be a great business opportunity for one of my daughters.
The Lord bless you!
Lisa H.
Quinoa is a great substitute in many recipes. I’ve even used it instead of breadcrumbs when making meatballs (I add half quinoa and half Parmesan cheese). I’ll be posting more gluten free dishes soon!