I’m always on the lookout for easy lunch and dinner ideas that don’t cost a fortune and are simple to put together. This pea, broccoli and orzo salad ticks all of those boxes.
It only takes 15 minutes to cook (including boiling the water) and can be on the table in 20 minutes. Perfect for when you want something tasty and nutritious, but don’t have a lot of time.
Orzo is such a small pasta that it cooks very quickly. Whilst it is cooking, you can then prepare the rest of the ingredients.
The list of ingredients for this pea, BROCCOLI & orzo salad is:
- Orzo
- Tenderstem broccoli
- Peas
- Cucumber
- Kalamata olives
- Lime juice
- Maple syrup
- Olive oil
- Apple cider vinegar
- Fresh parsley
- Sea salt
Recipe Tips
- You can use other types of pasta for this recipe if you don’t like, or can’t find, orzo.
- If you would prefer the recipe to be gluten-free, sub in rice or quinoa instead of the orzo.
- This works well with any veg, just use your favourites.
- I cook the orzo separately to the peas and broccoli but, if you want to save on washing up, just use the same pan. Just make sure it’s big enough (after 5 minutes, add the peas and broccoli and cook for another 5).
If you liked this recipe why not try:
Beetroot, Squash & Chickpea Salad
Courgette & Mushroom Brown Rice Salad
Turmeric, Cauliflower & Chickpea Salad
Pea, Broccoli & Orzo Salad
A quick lunch recipe that’s on the table in 20 minutes. Simply cook the orzo and the vegetables, then throw together with the other ingredients. Couldn’t be simpler. Peas are a great source of fibre and plant protein but if you’re looking for even more protein, serve with tofu or stir through some chickpeas.
Ingredients
- 250 g orzo (1¼ cups)
- 200 g tenderstem broccoli (7oz)
- 300 g frozen peas (2 cups)
- ½ cucumber
- 15-20 kalamata olives
- Cashew parmesan optional
Dressing ingredients:
- Juice of a lime
- 1 tbsp maple syrup
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp fresh parsley chopped
- ½ tsp sea salt
Instructions
- Bring 2 large pans of water to the boil. Add the orzo to one pan. Cook for about 8 minutes, drain and rinse. Set aside in a large serving bowl.
- To the other pan of water, add the peas and broccoli and cook for about 5 minutes. Run under cold water to cool. Add to the serving bowl with the orzo.
- Chop the cucumber and add to the bowl with the olives and mix well.
- Finally mix the dressing ingredients together, add to the bowl and mix through. Top with some cashew or any vegan parmesan to serve.
Notes
- The nutritional value does not include the optional parmesan.
- If you would prefer the recipe to be gluten-free, sub in rice or quinoa instead of the orzo.
- I cook the orzo separately to the peas and broccoli but, if you want to save on washing up, just use the same pan. Just make sure it’s big enough (after 5 minutes, add the peas and broccoli and cook for another 5).
- This will store in the fridge for up to 4 days.
Nutrition
Calories: 295kcalCarbohydrates: 34.8gProtein: 7.8gFat: 12.1gSaturated Fat: 2gFiber: 6.3g
Tried this recipe?Let us know how it was!
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