20 Minute Meal

Mediterranean orzo bowls with pistou

Vegetarian, Gluten Free, Soy-Free

2 Servings, 750 Calories/Serving

20 Minutes

Pistou is the French answer to pesto, minus the pine nuts. For this fast, gluten-free pasta dish, we sprinkle the pine nuts on top, and stir in umami-rich sun-dried tomatoes and vitamin-rich broccoli spears. Our quinoa orzo can stand head-to-head with any wheat equivalent. Plus, it cooks just as quickly, so this dish comes together in only 20 minutes.


  • 1 ounce sun-dried tomatoes
  • ¾ cup gluten-free quinoa orzo (quinoa - rice)
  • 1 tablespoon pine nuts
  • 6 ounces broccoli
  • 1 to 2 shallots
  • ½ teaspoon Aleppo chile flakes (optional)
  • Sun Basket pistou (basil - Parmesan - fresh garlic - canola olive oil blend - salt)
  • 1½ ounces crumbled goat cheese



Soak the sun-dried tomatoes; cook the orzo

In a small bowl, cover the sun-dried tomatoes with hot tap water. Let soak until soft, 10 to 15 minutes. Meanwhile, bring a pot of salted water to a boil. Add the orzo and cook until just tender, 7 to 9 minutes. Drain, reserving ¼ cup pasta cooking water. While the orzo cooks, toast the pine nuts and prepare the vegetables.


Toast the pine nuts

In a dry pan over medium heat, toast the pine nuts, stirring occasionally, until lightly browned, 3 to 5 minutes. Transfer to a plate to cool.


Prep and cook the vegetables

  • Cut the broccoli into long florets, including the stem; quarter the florets lengthwise into thin spears.
  • Peel the shallot; thinly slice the shallot crosswise into rings.
  • Drain the sun-dried tomatoes, then coarsely chop.
In the same pan used for the pine nuts, warm 1 to 2 tablespoons oil over medium heat until hot but not smoking. Add the broccoli and cook, stirring occasionally, until just tender, 3 to 5 minutes. Add the shallot, sun-dried tomatoes, and as much Aleppo chile as you like. Cook, stirring occasionally until the broccoli spears are soft, 2 to 3 minutes.
Stir in the cooked orzo and ¼ cup reserved pasta water and cook until warmed through, 1 to 2 minutes. Remove from the heat and stir in the pistou. Season to taste with salt and pepper.



Transfer the orzo to individual plates. Garnish with the pine nuts and goat cheese, and serve.

Nutrition per serving: Calories: 750, Protein: 24 g, Total Fat: 44 g, Monounsaturated Fat: 21 g. Polyunsaturated Fat: 9 g, Saturated Fat: 8 g, Cholesterol: 20 mg, Carbohydrates: 70 g, Fiber: 9 g, Added Sugar: 0 g, Sodium: 780 mg

Contains: milk, tree nuts

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