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Colorful salads without lettuce featuring fresh vegetables and grains.

Grain Salad with Orzo and Quinoa

A colorful, hearty grain salad featuring orzo, quinoa, fresh veggies, and a zesty dressing, perfect for picnics and potlucks.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Grain and Veggie Base
  • 1 cup Orzo pasta Cook according to package instructions.
  • 1 cup Quinoa Rinse before cooking.
  • 1 cup Corn Use fresh, grilled, or frozen.
  • 1 cup Cherry tomatoes Chopped into bite-sized pieces.
  • 1 cup Cucumbers Chop based on texture preference.
  • 1 cup Bell peppers Any color, chopped.
  • ½ cup Red onion Chopped.
Dressing
  • 3 tablespoons Olive oil Adjust to taste.
  • 2 tablespoons Lemon juice Or replace with vinegar of choice.
  • 1 teaspoon Salt To taste.
  • 1 teaspoon Pepper Freshly cracked preferred.
  • to taste Fresh herbs Optional; parsley, basil, or cilantro recommended.

Method
 

Cooking Grains
  1. Cook orzo and quinoa according to package instructions.
  2. For quinoa, rinse under cold water before cooking to remove bitterness. Use a 1:2 ratio of quinoa to water. Simmer covered for about 15 minutes.
  3. Cook orzo in salted water until al dente, usually 8-10 minutes.
Combine Ingredients
  1. In a large bowl, combine cooked orzo and quinoa with corn, cherry tomatoes, cucumbers, bell peppers, and red onion.
Dress the Salad
  1. Drizzle olive oil and lemon juice over the salad and season with salt, pepper, and fresh herbs if desired.
Toss and Serve
  1. Toss everything gently to combine and serve cold or at room temperature.

Notes

Store in an airtight container for up to 3-4 days. Dress the salad separately if making in advance to keep veggies crisp.