Chimichurri sauce is a delicious green sauce made from various herbs.I first tried chimichurri sauce on roasted cauliflower and was immediately hooked. The blend of herbs is lovely and has many layers of flavor. Traditionally, this sauce is commonly found with meat dishes. But there is no reason that it cannot be a great sauce for any plant-based recipe, too! This recipe for a quinoa bowl mixes fresh kale, fresh tomatoes, and roasted vegetables with chimichurri sauce.
The Logical Harmony recipe for chimichurri sauce uses scallions, mint, cilantro, and parsley as the herbs. Traditionally chimichurri sauce also calls for oil but substituting avocado instead adds even more dimension to the flavors and gives you the extra nutrition benefits of avocado. This sauce traditionally uses vinegar, but I like to use fresh lemon juice instead for the extra vitamins provided there.
Continue reading to learn how to make Quinoa with Roasted Vegetables and Chimichurri Sauce.
What you will need to make Quinoa with Roasted Vegetables and Chimichurri Sauce:
- 1/2 cup quinoa
- 1 cup water
- 4 cups assorted vegetables – We usually use a mix of red onion, garlic cloves, mushrooms, cauliflower, potatoes, carrots, squash, and broccoli
- 1/4 cup tomatoes
- 2 cups shredded kale or baby kale leaves
- 3 cloves garlic
- 2 cups chopped scallions, green parts only
- 3/4 cup mint leaves
- 2 cups cilantro leaves
- 2 cups parsley leaves
- 1/8 cup fresh lemon juice
- 1/4 cup olive oil OR 1/4 cup mashed ripe avocado
- Salt and pepper to taste
How to make Quinoa with Roasted Vegetables and Chimichurri Sauce:
- Pre-heat the oven to 300-350 degrees. The temperature may vary from oven to oven. We currently have an older electric oven and the temperature seems to vary when using it. I find it best to start with a low temperature and roasting the vegetables for longer if needed.
- Prep the vegetables by chopping them into pieces about 1-1/5 inches in length.
- Line a baking sheet with parchment paper or lightly oil it to prevent the vegetables from sticking. Lay the vegetables flat in an even layer on the baking sheet.
- Bake for 15 minutes. Flip the vegetables. Bake for another 15-20 minutes.
- Combine the quinoa and the water in a small pot. Put on the stove over medium heat and bring the water to a boil. Once it is boiling, place a lid on the pot, reduce heat to low, and let simmer for 20 minutes.
- In a food processor or blender, combine the garlic cloves, scallions, mint, cilantro, parsley, lemon juice and olive oil or avocado. Process or blend until smooth.
- In a bowl, layer quinoa, raw kale, raw tomatoes, and the roasted vegetables. Top with chimichurri sauce.
If you try this recipe for quinoa with roasted vegetables and chimichurri sauce, please let me know. I love getting comments on the recipe posts and please tag @logicalharmony, @justinatlogicalharmony or #logicalharmony on Instagram or Twitter if you share a picture.
Photos by Justin M.G. Mendez