Chimichurri Orzo Salad
This Chimichurri Orzo Salad is tossed in a simple herby dressing, loaded with veggies, sprinkled with feta cheese (and all in under 15 minutes!)
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
- 1 cup parsley 60 g
- 1 cup cilantro 60 g, can substitute with more parsley
- ½ cup chopped red onion 75 g
- 3 cloves garlic
- 2 Tbsp lime juice 30 mL
- ¼ cup red wine vinegar 60 mL
- ¼ tsp each salt, pepper, and crushed red pepper
- ½ cup extra virgin olive oil 120 mL
- 1 cup uncooked orzo 210 g
- 1 cup fresh spinach 60 g
- ½ cup feta cheese 75 g
Bring 2 cups of water to a boil and add orzo. Cook 7 to 10 minutes, or until al dente (these cooking instructions may vary by brand, check your orzo package).
While the orzo cooks, add parsley, cilantro, red onion, garlic, lime juice, red wine vinegar, salt, black pepper, red pepper, and olive oil to a food processor. Pulse until smooth.
Slice spinach into thin strips (it’s easiest to stack them up and slice a bunch at once).
Stir to combine orzo and chimichurri sauce to suit your taste (you may not need the whole batch of sauce). Stir in spinach and feta and serve!
Serving: 0.25recipe | Calories: 448kcal | Carbohydrates: 37g | Protein: 9g | Fat: 30g | Saturated Fat: 6g | Cholesterol: 17mg | Sodium: 375mg | Potassium: 215mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3950IU | Vitamin C: 38.8mg | Calcium: 100mg | Iron: 2.9mg