Chimichurri Orzo Salad with Sliced Almonds
Chimichurri is also called the Latin cousin of Pesto. A fragrant and herby dressing, it livens up this simple orzo and white bean salad.
Servings
Produce
Red Onion (Organic)
1/2 0.25 Whole
Spinach (Organic)
4 2 oz
Cherry Tomato (Organic)
4 2 oz
Red cabbage (Organic)
5 2.5 oz
Parsley (Organic)
1 0.5 oz
Cilantro (Organic)
1 0.5 oz
Protein & more
Orzo
1 0.5 cup
Cannellini beans
1/2 0.25 Can
Sliced almonds
1 0.5 oz
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Chimichurri Base
Olive oil
1/4 0.125 cup
Red wine vinegar
2 1 tablespoon
Minced Garlic
2 1 Clove
Red pepper flakes
1/2 0.25 teaspoon
Cumin
1/2 0.25 teaspoon
Prep ahead (optional)
a. Finely dice red onion. b. Stack spinach leaves on top of each other, roll lengthwise, thinly slice. c. Halve cherry tomatoes. d. Thinly shred red cabbage. e. Mince parsley and cilantro together.
Instructions
1
Cook the orzo:
a. Add 6 cups water (3 cups for 2-person portion) and 1 tsp salt to a large saucepan. Cover and bring to a boil over high heat.
b. Add orzo; stir immediately. Reduce heat to medium-high and cook, stirring occasionally, until al dente, about 7-10 minutes.
c. Drain and set aside until ready to add to salad.
2
Assemble the salad:
a. Prepare the chimichurri by adding the parsley and cilantro (mince both together) to the chimichurri base in a bowl. Whisk to incorporate evenly.
b. Fill a bowl with ice water and bring some more water to a boil in a pot. Add the spinach to the boiling water, let it stay for a couple of minutes and transfer into the bowl with ice water.
c. In a bowl, mix together the cooked orzo, red onion (finely dice), cherry tomato (halve), red cabbage (thinly shred), blanched spinach, cannellini beans (drain, rinse) and ½ tsp salt. Pour the chimichurri dressing over and toss to combine.
3
Serve:
a. Heat a small saute pan over medium heat. Add the almonds. Toast for 1-2 minutes, stirring constantly. Watch closely!
b. Divide salad amongst bowls. Garnish with toasted sliced almonds. Enjoy!
Chef's notes
Chimichurri is an extremely versatile condiment. It can be used as a marinade, a sauce or a dressing. Here we use it as a dressing.
This recipe has been adapted from Live Eat Learn
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA