A Delicious Wellness Warrior-Approved Recipe for Mango and Red Pepper Orzo Salad

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We love to cook almost as much as we love to eat. There’s something so satisfying about the process of preparing a delicious homemade meal packed full of fresh wholesome ingredients. Alice Waters says, “Cooking and shopping for food brings rhythm and meaning to our lives.” We couldn’t agree more, which is why we are beginning a new "Wellness Warrior-Approved Weekly Recipe." 

Each week we'll highlight some great food blogs, chefs and websites with wonderful recipes that will leave your mouth watering as you read the ingredient list and prepare to cook. 

We would also love to hear how your try at this recipe (including variations!) turns out, so snap a picture and share it with us using hashtag: #wwapprovedrecipe 

Our very first recipe comes to us from Love & Lemonsa beautiful website where food blogger Jeanine describes her hope to...

…inspire you to get a little creative with vegetables whether you’re vegan, gluten-free or just someone who loves good food.”

We commend Jeanine for doing just that! When we saw this colorful recipe for Mango & Red Pepper Orzo Salad we were certainly inspired to dig in! 

We hope you give it a try and don’t forget to share using the hashtag #wwapprovedrecipe on Twitter, Facebook or Instagram.  

Mango & Red Pepper Orzo Salad

Ingredients:

  • 1 red pepper, diced
  • 1 mango, cubed
  • 1 small cucumber, chopped
  • ½ a small red onion, diced
  • 1 small clove of garlic, minced
  • 1 can chickpeas, drained and rinsed
  • big handful of herbs: mint, basil, and/or cilantro
  • ½ cup (uncooked) orzo
  • small handful of arugula
  • ¼ cup toasted pine nuts

for the dressing:

  • 2 tablespoons tahini
  • 2 tablespoons olive oil
  • juice of 1 lemon (or 2-3 tablespoons)
  • 1 tablespoon sherry or white wine vinegar
  • ½ teaspoon cumin
  • ½ teaspoon sweet paprika
  • 2 tablespoons water
  • salt & pepper 

Instructions:

  1. To a large bowl add, chopped red pepper, mango, cucumber, red onion, minced garlic, chickpeas, and herbs. Season with salt & pepper and toss it all together.
  2. Cook orzo according to package directions (or about 9-12 minutes). Drain, gently rinse, toss with a little oil and set aside to cool to room temp before you add it to the salad.
  3. Make your dressing by stirring together the tahini, olive oil, lemon juice, vinegar, cumin, sweet paprika, salt and pepper. Add a few tablespoons of water until it's a drizzle-able consistency.
  4. Toss the cooled orzo with the salad veggies and dressing. Add arugula and top with toasted pine nuts. Taste and adjust seasonings.

Additional Notes from Love & Lemons:

Serve a slightly bigger group by doubling the amount of orzo (and make extra dressing). This salad is also delicious with crumbled feta cheese on top. Store leftovers in the fridge for up to 2 days. It's a great make-ahead salad for lunch the next day.”

Image courtesy of Love & Lemons

Sources:

Read all articles by Juniper Briggs

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