Greek Orzo Salad | Simple Summer Meal

In this video I show you how to make a Greek orzo salad or an orzo salad “Greekified”! This is nutritious, delicious, easy to make, and vegan!

You shall require the following:

1 Cup of Orzo (dry)
1/4 Cup of Red Onion
3/4 Cup of Red Bell Pepper
1/2 Cucumber
3 Leaves of Dinosaur Kale
1 Can of Organic Cannellini Beans (no EDTA)
1 Cup Broccoli
2 Sprigs Fresh Mint
2 Sprigs Fresh Parsley
Cherry Tomatoes (a handful or two)
Salt for Water
Pot of Boiling Water

1/4 Cup of Red Wine Vinegar
1/2 Cup Olive Oil
1/4 Cup Freshly Squeezed Lemon Juice
1 TBSP Fine Grain Dijon Mustard
2 TSP Greek Mountain Oregano (Krinos on the branch is my fav that I can get nearby)
Salt & Pepper to taste
2 Cloves of Garlic

1/2 Block Violife Feta Style Block
Kalamata Olives (a heaping handful)

The orzo cooked comes to 3 cups and with all of the other ingredients it should be sufficient for 4 people. It is also great to bring with you to work the next day if you are a smaller household. You can always adjust the recipe as necessary. It also works nicely as a side dish for a big family meal.

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Notes:
If you have celiac disease you can use a GF orzo. I actually came across this online searching out of curiosity. Otherwise feel free to try it out with quinoa. You may wish to chop the veggies smaller for quinoa.

Massaging the kale really makes it easier on the palates of pickier eaters. It softens it up. Having it thinly sliced also helps. Although, if you prefer, you could use another leafy green such as baby spinach, arugula etc.
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Turtleneck – TrackTribe
Live Worms – Josh Lippi & The Overtimers

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