Ingredients
Units
Scale
- 1/2 cup Orzo pasta
- 1/2 cup Red quinoa
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 cup pitted Kalamata olives
- 1 tablespoon Mediterranean Oregano
- 4 ounces Greek feta cheese, crumbled
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- Salt and black pepper to taste
- Parsley, diced to garnish
Instructions
- In a medium sized pot, bring 4 cups of salted water to a boil. Add quinoa and return to a boil. Lower to a simmer, and cook for 10 more minutes.
- Add the orzo and cook for 6 to 8 minutes, until orzo are tender and the germ of the quinoa is showing. Thoroughly drain and pour into a large mixing bowl. Drizzle with olive oil and red wine vinegar. Stir gently to combine.
- Add cucumber, tomatoes, red onion, oregano, 3/4 of the feta cheese and salt and pepper to taste. Stir to combine.
- Top with remaining feta, parsley, and fresh ground black pepper.
- Prep Time: 5 mins
- Cook Time: 18 mins