
Healthy Lunchtime Meals

Orzo and Grilled Veggie Salad
A healthy and quick lunch solution for yourself or for the kiddos. Sure to please everyone. Eat healthy food & be happy!
Ingredients
- 2 tbsp organic olive oil
- 1 tbsp fresh lemon juice
- salt and ground pepper to taste
- 1 cup cooked organic orzo or other small pasta shapes 6 oz/185 g
- 1 cup leftover grilled vegetables such as zucchini eggplant, bell peppers, or mushrooms ½–1 cup (3–6 oz/90–185 g) chopped
- 2 tbsp crumbled feta or grated Parmesan cheese
- 1 tbsp fresh basil thinly shredded
Instructions
-
In a bowl, whisk together the olive oil and lemon juice. Season to taste with salt and pepper.
-
Add the organic orzo and stir to combine.
-
Put half of the orzo in a container with a tight-fitting lid. (These reusable tight sealing Bento Boxes are our favorite for meal prepping)
-
Add half of the vegetables.
-
Layer the remaining organic orzo on top, followed by the remaining vegetables.
-
Sprinkle with the cheese and the basil, if using.
-
Cover tightly and refrigerate until ready to go.
-
Don’t forget to pack a biodegradable spoon.
Recipe Notes
In place of the grilled vegetables, try swapping in:
- Cooked, chopped artichoke hearts (you can find them frozen or canned) and chopped sun-dried tomatoes
- Cooked broccoli florets and sliced almonds or toasted pine nuts
- Thawed frozen vegetables mixed with a little bit of pesto
- Baby mozzarella balls and halved cherry tomatoes
