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!