One of my favorite cold pasta sides is an orzo salad with lots marinated veggies. A few weeks ago I decided to change up the recipe for my dinner club and a friend who is gluten-free. It turned out great! 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!
Quinoa, 2 cups dry (I buy rice-sized box)
4 cups chicken stock, no salt added (you can use veggie stock or water if you prefer)
Prepare quinoa as directed on box using stock as your liquid and refrigerate for at least an hour. Once cooled, you can mix in all the tasty stuff!
Ingredients to mix in
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
Mix all above ingredients, 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. If you find a yummy way to switch it up or use the leftovers, let us know! Ciao!