Vegan Turmeric Orzo Salad
Ingredients
- 2 cups orzo, cooked according to package directions
- 1/2 red onion, finely chopped
- 2 cups fresh broccoli, chopped into bite-sized pieces
- 1.5 cups mushrooms, chopped
- 1 tablespoon avocado oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried oregano (for garnish)
Turmeric dressing
- 3 tablespoons olive oil
- 1 teaspoon turmeric powder
- 1/4 teaspoon black pepper
- 3 tablespoons fresh ginger, peeled and chopped
- 1/4 teaspoon salt
- Juice of 1/2 large lemon, seeds removed
Preparation
Preheat your oven to 400 degrees Fahrenheit (204.4°C).
Arrange the broccoli, onion, and mushrooms evenly in a large baking pan. Drizzle with avocado oil, salt, and pepper, then bake for 30 minutes.
In a high-powered blender or food processor, combine the turmeric dressing ingredients. Pulse for 1-2 minutes until smooth. Add additional oil if a thinner consistency is desired.
Combine the cooked orzo pasta and turmeric dressing in a large bowl and mix.
Remove the roasted vegetables from the oven and add them to the bowl with the orzo pasta. Toss until all vegetables are mixed in with the pasta.
Divide the salad into bowls. Garnish with salt, pepper, herbs, and serve.
