Nourishing, hearty and incredibly delicious Orzo & Edamame Salad.
I’ve realized I didn’t have an orzo recipe on the blog and that needed to be fixed, but instead of posting a more traditional Mediterranean-inspired orzo recipe, I chose to make an orzo salad with an Asian twist. So, I added a few favorites like edamame, cucumber, cilantro and sesame seeds and I made a light and flavorful sesame-lime dressing. The result is so fresh and tasty you are going to be making this one on repeat.
This crowd-pleasing salad recipe is quick and easy, the whole meal comes together in less than 15 minutes. It’s the perfect salad for you to bring to your next barbeque or dinner party, because who doesn’t love a pasta salad? I also love having this as a main meal, it’s so filling and flavorful. Plus, edamame beans are high in protein, fiber, vitamins and minerals so they are a great addition when you want to transform a simple side into a nourishing main dish. I like adding them to noodle bowls, salads and stir-fries for an extra dose of nutrition. They are also super delicious, if you haven’t tried them yet, this simple orzo recipe is a great place to start.
Other ingredients include juicy cucumber, toasted cashews and fresh herbs. Everything’s topped with a scrumptious Sesame-Lime dressing. The mix of textures and flavors is incredibly tasty, and I hope you love this vegan orzo salad as much as I do!
If you try this easy vegan salad, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!
Orzo & Edamame Salad
Ingredients
SALAD:
- ½ cup orzo
- ½ cup frozen edamame, thawed
- ½ cup finely chopped cucumber
- ½ cup cilantro, finely chopped
- ¼ cup mint, finely chopped
- ¼ cup cashews
- 2 Tbsp finely chopped chives
- 1 Tbsp sesame seeds – I used black
- Sea salt and pepper to taste
SESAME-LIME DRESSING:
- 2 Tbsp toasted sesame oil
- 2 Tbsp lime juice
- 1 tsp coconut nectar or maple syrup
- 1 tsp finely grated ginger
- 1 small garlic clove, minced
- ½ tsp chili flakes
Instructions
- Preheat the oven to 350 °F / 180 °C.
- Place the cashews on a baking sheet (no oil) and roast in the oven for 8 - 10 minutes, until golden and fragrant. Remove and let cool. Then roughly chop the cashews.
- In the meantime, cook the orzo and edamame. Add water to a medium pot and bring to a boil. Add orzo and cook for 7 – 10 minutes, until al dente (the cooking time is going to be written on the package). Throw in the edamame for the last 5 minutes. Drain orzo and edamame and rinse under cold water. Drain well.
- While the orzo is cooking, make the sesame-lime dressing. Add all dressing ingredients to a small jar. Close the lid and shake well until everything is combined (you can also whisk all ingredients in a small bowl, I just find the jar method easier).
- Place cooked orzo, edamame, cucumber, cilantro, mint, toasted cashews, chives and sesame seeds in a medium bowl. Add the sesame – lime dressing, sea salt and pepper and toss to combine. Taste and adjust seasoning.
- Enjoy this tasty salad!