This recipe is an update to Ina Garten’s Roasted Shrimp and Orzo recipe.
Since I was serving it with Baked Ginger and Lemongrass Salmon, I nixed the shrimp then I substituted quinoa for the orzo. Quinoa is a lighter and healthier option than orzo. Please note that with the exception of the quinoa, the other ingredient measurements are rough estimates. Whenever I cook, I never use measurements unless I’m cooking grains such as rice, quinoa, grits, oatmeal, etc. So, kindly adjust the ingredients to your taste. Enjoy
Extra virgin olive oil
1 cup of quinoa
1 1/2 cup of water
Freshly squeezed lemon juice (1/2 lemon)
Freshly ground black pepper
3 scallions minced, white and green parts
2 tbsp chopped fresh dill
1/4 cup chopped fresh flat-leaf parsley
1 English cucumber, unpeeled and medium-diced
1/8 cup small-diced red onion
1/2 cup crumbled feta cheese
1 1/2 cup halved grape tomatoes
Fill a pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the quinoa and simmer for 12-15 minutes. Let stand for 5 minutes then fluff. Mix scallions, dill, parsley, cucumber, onion, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Toss in with fluffed quinoa. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over salad and toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.