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ZUCCHINI MUSHROOM ORZO SALAD!
By @thedishonhealthy
🥗 (serves 3-4)
Suggested Greek-Style Vinaigrette
3/4 cup of good-quality olive oil
1/4 cup white wine vinegar
1 Tbsp fresh lemon juice
1 Tsp of dried oregano
1/2 Tsp garlic salt
1/2 Tsp minced organic garlic
1 Tbsp of dried parsley
1/2 Tsp ground pepper
2 Tsp of honey or agave 🍯
Garlicky Mushroom Topping Ingredients
~2.5 cups any mushrooms
1 Tbsp of olive oil
sea salt and black pepper, to taste
2 Tsp of minced garlic
1 Tbsp finely chopped parsley (optional)
~2 Tbsp of low sodium tamari sauce or soy!
1-2 Tbsp of red wine
Instructions
The Orzo salad has 5 cups of cold, but cooked orzo, 1.5 cups of finely chopped bell peppers in every color, 1.5 cups of halved raw zucchini rounds sliced in quarters, 1 tablespoon of fresh parsley and 2/3 cup of creamy feta chunks or crumbles, I always buy goat feta! 🌱 if you wanted to switch it up- grilled halloumi or fresh buratta would take this salad over the top!
Mushroom Topping Instructions
In a skillet on medium-high heat, warm up your olive oil. Add the garlic and stir often as it burns quickly. Throw the mushrooms in, stir and season with sea salt, tamari and pepper. Allow them to sautée and soften ~4-5 mins. Finally, add your wine and scrape the bits and pieces off the pan, stir for an additional ~2 mins).
Toss the sautéed mushrooms into the orzo salad; as opposed to just adding them on top. I’ve recently started enjoying raw zucchini rounds and they give this salad the best crunch!
#veganoatmeal #healthyveganfood #veganbowl #plantbasedliving #tastyvegan #vegansweets #veganberlin #veganbrownie #vegandrink #bestveganfood #veganbrownies #veggielover
#vegetarianfoodie #plantbasedpower #hclfvegan #vegancooking
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