Orzo and Quinoa Salad with Marconi Chick Peas and Sun Dried Tomatoes


10oz Box of Orzo Pasta  (A little more than half a box uncooked)

1 Cup Plain Quinoa

16 Oz Cooked Small Shrimp (1 frozen package

2 jars Marconi Sun Dried Tomatoes

1 Can Marconi Chick Peas

Marconi Extra Virgin Olive Oil

Marconi Basil (Or Fresh if available)

Marconi Ground Black Pepper


To Get Started:

Boil a pot of water to cook the orzo.  Once pasta is al-dente, strain it and shock it with cold water so it doesn’t stick.  Set it aside in a bowl.

Bring two cups of water to a rapid boil and toss in the Quinoa.  Stir for a minute and bring down to a covered simmer.  Allow to cook for 15-20 more minutes or until granules are nice and tender.  Toss in a bowl and allow to cool.  Occasionally stir gently with a fork to prevent sticking.

In a frying pan, heat some Marconi Extra Virgin Olive Oil and toss in  frozen shrimp.  Sautee with some basil for few minutes until the shrimp are nicely browned.  Allow to cool and peel off the tails of the shrimp.

Open your Marconi Chick Peas, strain in a colander, and rinse with cold water.

When all of the cooked ingredients have cooled, toss them in a large mixing bowl and let sit.

Open your Marconi Sun Dried Tomatoes and place them right on top of all the ingredients in the bowl.  Allow a few minutes to let the oil drain off the tomatoes into the other ingredients.  After a few minutes, take each tomatoes a cut into strips (I use a scissors and cut them right into the bowl) small enough for bite size pieces. You can add a bit more Marconi Extra Virgin Olive Oil at this point if desired.  Once complete, give one more final stir, refrigerate for a few hours, and you are ready to serve!

Orzo and Quinoa Salad with Marconi Chick Peas and Sun Dried Tomatoes


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