Simple Greek Orzo & Quinoa Salad with Lemon Vinaigrette
Prep time
Cook time
Total time
  • Mediterranean Olive Orzo & Quinoa Pasta:
  • 1 Can (6 oz) Large California Black Olives
  • 1 Cup Cherry Tomatoes
  • ½ Feta Cheese, cubed
  • ½ Lb. Orzo Pasta, cooked
  • 1 Cup Quinoa, cooked
  • 1 Cup Cucumber, chopped
  • ½ Cup Red Onion, diced
  • 2 Tablespoons Italian Parsley, finely chopped (Reserve for garnish)
  • Lemon Vinaigrette:
  • Juice of 1 Lemon (about ¼ cup)
  • ⅓ Cup Olive Oil
  • 1 Garlic Cloved, minced
  • 1 Teaspoon White Wine Vinegar
  • ½ Teaspoon Oregano
  • Pinch of Sugar
  • Salt and Pepper to taste
  1. In a bowl combine all the ingredients for the pasta salad and toss. Coat evenly with the lemon vinaigrette. Refrigerate 1-2 hours. Garnish with finely chopped parsley before serving.
  2. Lemon Vinaigrette: In a small bowl whisk together all the ingredients, adjusting the seasonings to your taste.
For extra flavor, I cook my quinoa and orzo separately in chicken broth and a tablespoon of lemon instead of water. It gives this salad incredible flavor. You can also throw in a clove of garlic or two with the chicken broth before serving.
Recipe by Mariah's Pleasing Plates at