Mediterranean Lemon Orzo with Spring Greens
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4
Calories: 469 kcal
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
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Preheat medium-sized pot over low-medium heat. Add coconut oil/ghee and leeks and sauté for 3 minutes until softened slightly.
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Add garlic; sauté for 2 minutes.
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Add quinoa, vegetable stock, lemon zest and za’atar spice blend. Turn heat to medium-high, stir to combine and bring to boil.
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Reduce heat to simmer, cover and cook 18 minutes until orzo is tender, stirring occasionally to prevent sticking to bottom of pot.
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Stir in olives and chopped greens, a little at a time. Cover and cook for 2-3 minutes until wilted.
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Remove from heat and stir in parsley, chives and pistachios; drizzle with olive oil.
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Taste and adjust seasonings as desired; serve warm.
Notes:
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Use any leafy green or combination of several (spinach, Swiss chard, beet greens, dandelion, kale, etc.).
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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.