Do you ever start cooking dinner and then realize you have a little bit of this grain left, a little bit of that pasta, some leftover sauce in the fridge…? I did a few nights ago so I threw them altogether and added a few things to make it more of a meal. The result…
Coconut-Chimichurri Orzo & Quinoa
1/2 pound whole wheat orzo
1/2 cup quinoa
2 cups frozen edamame, shelled
3/4 cup unsweetened coconut milk
1/2 cup chimichurri
1 small onion, chopped
1 bunch asparagus, chopped
3 cloves garlic, minced
Salt and pepper
-Bring a large pot of salted water to a boil and add the orzo and quinoa. During the last few minutes of boiling, add the edamame. Drain and place back into pot. Add coconut milk and chimichurri. Stir well and set aside.
-Heat 1 TBS olive oil in large saute pan (or wok) and saute the onion, asparagus and garlic until cooked to desired texture.
-Add veggies to grains and mix well.
Don’t get discouraged if you only have some odds and ends of ingredients to work with. Use it as an opportunity to experiment and get creative.
Enjoy this as a side dish or as a light lunch placed over some salad greens. Enjoy!