pasta salad

Quinoa Tabouli/ Lemony Orzo Salad

These are both my favorite side dishes to grilled chicken and veggies. The combination of herbs and citrus bring a bright punch of flavor to a meal.

The best part.. They use similar ingredients so I can make both dishes using the same herbs!

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Quinoa Tabouli:

1 c. uncooked quinoa
1/2 cup chopped scallions

1 c. chopped fresh Italian parsley
1/4 c. chopped fresh mint
1/2 c. quartered grape tomatoes
sea salt and freshly ground black pepper to taste
1/4 c. extra virgin olive oil
1/4 c. fresh lemon juice
1 tsp minced garlic

Cook the quinoa per the package. Chill thoroughly.

Add scallions, parsley, mint, and tomatoes to the quinoa. Add salt and pepper to taste.

Whisk olive oil, lemon juice, and garlic until blended. Add to quinoa and veggies and mix until thoroughly combined. Chill before serving.

Lemony Orzo Salad:

1 pound orzo

1 tablespoon chopped mint

3 tablespoons chopped fresh Italian parsley

2 scallions, finely chopped (white and light green parts only)

2 tablespoons lemon zest

3 tablespoons lemon juice

1/2 c. quartered grape tomatoes

1/3 c. Toasted Pine nuts

½ English cucumber, seeded and chopped

Extra-virgin olive oil

Cook the orzo per the package.

Add pine nuts, cucumber, scallions, parsley, mint, and tomatoes to the orzo.

Whisk olive oil, lemon juice, and lemon zest until blended. Add to orzo and veggies and mix until thoroughly combined. Chill before serving.