Vegetarian Orzo Salad With Endive Recipe

About this recipe

A colorful and refreshing vegetarian orzo salad featuring crisp vegetables, tangy dressing, and the crunch of endive and radicchio. Perfect for a satisfying dinner solution.

Ingredients

• 25 g Parsley
• 50 g Rocket Leaves (Arugula)
• 200 g Orange Carrot (Gajar)
• 2.5 Kg Austin Whole Peeled Tomato
• 125 g Red Bell Pepper
• 3 pcs Cucumber Green
• 100 g Catch Sprinklers - Iodized Table Salt
• 500 ml Colavita White Wine Vinegar
• 180 g Devavo Dijon Mustard Sauce (Classic French)
• 500 ml Oleev Extra Light Olive Oil
• 100 g Catch Sprinklers - Black Pepper Powder
• 500 G Kinwaaquinoa

Instructions

1. 1. Bring a large saucepan of water to boil over high heat.
2. 2. Add 1 1/2 cups quinoa and 1 tablespoon salt to the boiling water. Cook for about 15 minutes, or until the quinoa is tender and the water is absorbed.
3. 3. Drain the quinoa in a sieve, rinse under cold water to stop the cooking process, and let it drain well.
4. 4. In a small bowl, whisk together 3 tablespoons white wine vinegar and 1 teaspoon Dijon mustard. Gradually add 6 tablespoons olive oil while whisking to create a smooth dressing.
5. 5. Bring a small saucepan of water to boil over high heat. Add 1/3 cup diced carrots and blanch for 2 minutes. Drain in a colander.
6. 6. In a large bowl, combine the cooked quinoa, blanched carrots, 1 diced tomato, 1/3 cup diced sweet red bell pepper, 1/3 cup diced cucumber, 1/3 cup diced red onion, and 1/3 cup chopped parsley.
7. 7. Pour the dressing over the quinoa mixture. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then toss to combine thoroughly.
8. 8. Arrange 1 rocket leaves and 1 rocket leaves, both separated into leaves, on a serving platter.
9. 9. Serve the quinoa salad on top of the rocket leaves for a vibrant and delicious dinner.