Name: Mediterranean Lemon Orzo with Spring Greens
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 Tbsp. coconut oil or ghee; 1 cup finely chopped leek (white part only); 3 cloves garlic (thinly sliced); 8 oz. quinoa orzo; 1-3/4 cup vegetable stock; 1 tsp. lemon zest (finely zested); 2 tsp. za’atar spice blend; 1/3 cup kalamata olives (pitted, coarsely chopped); 2 cups leafy greens of choice (cleaned and finely chopped (dandelion greens and kale used here)); 1 cup fresh parsley (leaves and smaller stems, chopped); 1/4 cup chives (minced); ¼ cup toasted pistachios (chopped); 2 Tbsp. olive oil

Spring is prime season for farm-fresh greens and the lighter dishes that come with them. Green leafies are nutrition powerhouses, and here they’re combined with a unique quinoa orzo for a one-pot side or light main dish with plenty of protein and bright flavor. With leeks, lemon, olives, pistachios and a wonderful spice blend called za’atar, this dish comes together with a light Mediterranean-inspired taste full of warm breezes.

Lemon Orzo & Greens Side Dish on White Plate and Woven Placemat | Vitacost.com/blog

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Mediterranean Lemon Orzo with Spring Greens

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4

Calories 469 kcal

Author Cathy Vogt

Ingredients

2 Tbsp. coconut oil or ghee
1 cup finely chopped leek white part only
3 cloves garlic thinly sliced
8 oz. quinoa orzo
1-3/4 cup vegetable stock
1 tsp. lemon zest finely zested
2 tsp. za’atar spice blend
1/3 cup kalamata olives pitted, coarsely chopped
2 cups leafy greens of choice cleaned and finely chopped (dandelion greens and kale used here)
1 cup fresh parsley leaves and smaller stems, chopped
1/4 cup chives minced
¼ cup toasted pistachios chopped
2 Tbsp. olive oil

Instructions

Preheat medium-sized pot over low-medium heat. Add coconut oil/ghee and leeks and sauté for 3 minutes until softened slightly.
Add garlic; sauté for 2 minutes.
Add quinoa, vegetable stock, lemon zest and za’atar spice blend. Turn heat to medium-high, stir to combine and bring to boil.
Reduce heat to simmer, cover and cook 18 minutes until orzo is tender, stirring occasionally to prevent sticking to bottom of pot.
Stir in olives and chopped greens, a little at a time. Cover and cook for 2-3 minutes until wilted.
Remove from heat and stir in parsley, chives and pistachios; drizzle with olive oil.
Taste and adjust seasonings as desired; serve warm.

Notes:

Use any leafy green or combination of several (spinach, Swiss chard, beet greens, dandelion, kale, etc.).
Substitute mint, cilantro or dill for chives, depending on what you enjoy

Recipe Notes

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Nutrition Facts

Mediterranean Lemon Orzo with Spring Greens

Amount Per Serving

Calories 469 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 7g35%

Cholesterol 19mg6%

Sodium 272mg11%

Potassium 794mg23%

Carbohydrates 54g18%

Fiber 8g32%

Sugar 3g3%

Protein 13g26%

Vitamin A 5903IU118%

Vitamin C 72mg87%

Calcium 201mg20%

Iron 9mg50%

* Percent Daily Values are based on a 2000 calorie diet.