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Orzo & Edamame Salad

Ready in less than 15 minutes. Simple, nourishing and oh-so-flavorful Orzo and Edamame Salad. The hearty, vegan salad everyone is going to love.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 mains - 4 sides

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!