Broccoli & Lemon Orzo Salad

- Amanda

Hello and happy Friday. I know that doesn’t mean much anymore, as most days just blend together like Groundhog Day.  But for me it means I get some help from “Baba” (dad in Turkish) with the kids for the next 2 days.  A welcomed moment to breathe for sure.  But on to why I’m even more excited today.  I get to share with you this dead simple, yet so tasty Broccoli & Lemon Orzo Salad.  The ingredient list is minimal and it comes together so fast.  But packs a big big punch.

Last night was one of those, “hmmm, there’s only enough leftovers for the kids to have a proper dinner” days which I actually kind of like.  It gives me a chance to make something just for the grown ups that the littles might not love.  Like, just a salad for dinner.  We’ve been on a bit of broccoli kick lately. It’s one of the green veggies the munchkins love and luckily, we’ve been able to get our (clean )hands on beautiful fresh broccoli pretty consistently. Steamed with a little sea salt is the kids favorite way to enjoy it, but that can get a little old sometimes. And while roasting it is quite good too, the crunch of chopped raw broccoli in a salad can be really satisfying sometimes. Especially as we try with all our power to lure the Spring weather to stay.

There’s good reason our parents always told us “eat your broccoli” growing up. It’s a nutritional powerhouse as far as vegetables are concerned. It is high in fiber and vitamin C and has potassium, B6 and vitamin A. It also contains lots of phytochemicals and antioxidants. What does that mean? Phytochemicals are apparently good for the immune system. And as far as antioxidants go, the many found in this cruciferous veggie, help support healthy cells and tissues throughout the body. And these are just some of the health benefits of the edible little trees.

But all healthy reasons to consume broccoli aside, this salad here is a delicious one. I kid you not, you will have to stop yourself from going back for one, two or three more spoonfuls. Least that was the case for me and K. And guess what, even Mr. T, who was enjoying his lovely burrito bowl, asked if he could “please please” have some of our dinner too. Gasp. I’ve never been able to get him to eat RAW broccoli before. I call that a winner (winner, broccoli dinner) for sure. And I hope you will too. So, give your quarantined self a big, healthy broccoli and orzo hug with this recipe. Add parmigiano or feta or even an oozy egg on top and bingo bango, dinner is served. Chickpeas would be lovely too.


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Broccoli & Lemon Orzo Salad

Prep Time 15 minutes
Cook Time 9 minutes
Servings 4
Author Amanda @A Treat Life

Ingredients

  • 1 cup orzo pasta
  • 3 cups broccoli (florets chopped & stems thinly sliced (about 1 med head of broccoli)
  • 3 tbsps extra-virgin olive oil
  • zest of half a lemon
  • 2-3 tbsps fresh lemon juice (about 1 lemon)
  • 2 tsps store-bought pesto
  • 1/2 tsp kosher salt
  • 1/2-1 tsp red pepper flakes
  • 1/4 tsp fresh ground pepper
  • 2 tbsps pine nuts, toasted

To Finish

  • fresh grated parmigiano (feta works too)
  • more red pepper flakes

Instructions

  1. Boil the orzo according to package instructions. Drain and pour into a large bowl. Stir the 3 tbsps of olive oil into the pasta while warm.

  2. In a small saute pan, toast the pine nuts until golden brown and set aside.

  3. Add all of the rest of the ingredients on top of the orzo including the pine nuts, give a good stir and taste if it needs more salt.

  4. Grate some fresh parmigiano on top of each serving and add a little more red pepper flakes if desired.

Recipe Notes

*Feta cheese can be used instead of parmigiano.

*Alternatively a cooked egg or chickpeas would be great additons for extra protein.

*If you don’t have store-bought pesto, you can add a little minced garlic and chopped basil, mint or parsley.