Happy New Year! I initially planned to start this year’s post with the obligatory black eyed peas recipe but I forgot to purchase black eyed peas when I went grocery shopping. Perhaps I will get around to posting that recipe soon. Anyway, one thing I want to do most this year is be more efficient with my time. I am examining all the areas in my life where I can manage my time more effectively and leave myself open to do more of the things that hold my interest. One of the areas I want to implement this goal is by planning ahead for my week with meal plans, easy recipes, and etc… Also, I want to make the most of the food I have on hand. That is how this Orzo Salad came about. It is quick, easy, and delicious. Click here to find out the recipe.

Ingredients

1 package of Orzo

1Bell Pepper (diced)

2 Tablespoons Olive Oil

1 Teaspoon of Sea Salt

1 ½ Teaspoons of Black Pepper

1 Fresh Broccoli Spear (broken up into florets)

1Tomato (diced)

5 Sprigs of Dill (minced)

1 Tablespoon of Tahini

2 cloves of Garlic (minced)

1 Large Lemon (juiced)

¼ Cup of Nutritional Yeast

Cook orzo according to package directions then drain and set aside while you prep the rest of the ingredients. In another bowl put in the diced bell pepper , olive oil, broccoli, tomato, lemon juice, nutritional yeast, tahini, and garlic then mix well. After mixing the ingredients, add in the orzo and use a fork to help fluff up the orzo. Mix the ingredients together carefully. Avoid over mixing the salad. You don’t want to end up with mushy orzo. While you are mixing the salad you can add the salt, pepper, and dill. You can garnish the salad by adding sliced almonds or even vegan prawns if you like. Then serve and enjoy!