Orzo salad with corn and poblanos

Delicious orzo salad bursting with sweet corn and roasted poblanos, perfect for picnics and potlucks. Refreshing and flavorful summer dish.

Ingredients:

• 1/2 cup pepitas
• 1 1/2 cups orzo
• Extra-virgin olive oil
• 3 ears corn, shucked
• 1/2 teaspoon cumin
• 1/4 teaspoon chili pepper
• Salt and freshly cracked pepper
• 3 poblano peppers, seeds and removed removed, chopped
• 3 to 4 radishes, sliced into matchsticks
• 1 cup lightly packed cilantro, chopped

Instructions:

1. Preheat your oven to 180 °Cand place the pepitas in a single layer on a baking sheet. Bake for 12-15 minutes, until they are slightly puffed up and turn golden brown.
2. In a large pot, bring salted water to a boil and cook the orzo for 6 to 7 minutes, until it is tender but still slightly firm. Drain the orzo and rinse it under cold water to halt the cooking process before adding it back to the pot.
3. While the orzo is cooking, heat a bit of oil in a large skillet over medium heat. Add the corn, cumin, chili pepper, and a pinch of salt and pepper. Sauté for approximately 5 minutes, until the corn starts to char slightly. Transfer the mixture to the pot with the orzo. Add a little more oil to the skillet and cook the poblano peppers until they are softened and charred in spots; then add them to the orzo pot.

Summary:

• Calories: 1360 kcal
• Fat: 48 g
• Protein: 54 g
• Carbs: 197 g
• Potassium: 2323 mg
• Magnesium: 625 mg