Do you ever just get home from work and feel completely unmotivated? I went on a 3 mile walk after work and since then I just keep making mess after mess in the kitchen and haven’t felt like cleaning it up. It doesn’t help that it’s a Tuesday night and my neighbors are having a backyard party. I guess I’m just in a strange mood…
Here’s a look into my mess of a kitchen that I will have to clean once I’m done writing this post.
This dish came to me from my mom who got it from my nanny. I’ve made it twice now and it’s definitely blog worthy and a keeper! I’m a huge fan of qunioa and I love orzo!
I love lemony orzo
When I saw this dish that paired healthy quinoa with my little friend orzo, I was beyond stoked!
I apologize for my boring photo but this dish is seriously delicious
Speckled Quinoa & Orzo
Adapted from Michele Urvater
2 T olive oil
1 C quinoa, thoroughly rinsed
1 C orzo
2 garlic cloves, minced
10 sun-dried tomatoes, finely chopped
3 C chicken broth
3/4 C grated parmesan cheese
2 ripe tomatoes, seeded and diced
1/4 C chiffonade of basil
1. Heat olive oil in a medium size saucepan. Add quinoa and orzo and cook, stirring constantly, until quinoa turns golden, about 1 minute. Add in the garlic and sun-dried tomatoes and continue to saute for 20 seconds until you smell their aroma.
2. Add chicken broth, bring to a simmer. Reduce heat to low, cover, and cook for 12 minutes or until barely done. There should be a little liquid that hasn’t been absorbed by the grains and pasta and which will help the cheese turn creamy. Add the cheese, season with salt and pepper, stir in the basil and remove from the heat.