Chimichurri Quinoa Green Salad
Quinoa by itself is crunchy, nutty and neutral in flavor. Amp it up by sautéing the quinoa in zesty and pungent chimichurri sauce. Serve it over a bowl of fresh green salad, you will have a nutritious-dense meal.
Quinoa and green salad do not have to be boring. Pair it with the right type seasoning, dressing and topping, the salad will be eaten on repeat during the week. This is one such salad. Enjoy!
CHIMICHURRI QUINOA GREEN SALAD
Makes (salad): ~2 servings
Makes (quinoa): 1 cup cooked
Makes (dressing): 1¼ cup
1 cup flat-leaf parsley (tightly packed)
1 cup cilantro (tightly packed)
1 medium jalapeño (sliced)
1/3 cup finely diced red onion
2 – 3 cloves garlic (peeled)
2 tbsp. lemon juice
2 tbsp. red wine vinegar
½ tsp. salt
½ tsp. black pepper
½ tsp. red pepper flakes
½ cup olive oil
Add all ingredients except the oil into a food processor. Lightly pulse a few times.
Slowly stream the olive oil into the food processor while pulsing a few more times. You should still be able to see tiny visible chunks in the sauce. It should not be a paste.
Set ¼ cup aside.
Refrigerate the rest and use as marinade or dressing.
1/3 cup quinoa
2/3 cup vegetable broth
2 tsp. salt
Pour the quinoa into a fine mesh strainer. Rinse under running water for a minute or two. Rinsing is crucial as this removes bitterness (saponins) on the outside of the quinoa.
In a saucepan, add the rinsed quinoa, broth and 1 tsp. salt. Bring the mixture to a boil over medium heat.
Cover the saucepan and simmer the mixture on low heat.
Simmer until all the liquid is absorbed ~ 15 mins.
Once the liquid is all absorbed, remove the saucepan from heat. Let the quinoa steam in the saucepan for ~ 5 mins.
After ~ 5 mins, fluff the quinoa with a fork. Set aside and cool.
Red Wine Dijon Vinaigrette
Recipe can be found here
1 small sweet potato (washed, sliced to ¼”thickness)
**1 tsp infused garlic oil (see Notes)
½ tsp. salt or to taste
black pepper to taste
Preheat the oven to 420°F.
Place sweet potatoes on a lined baking sheet. Toss with oil, salt and black pepper to taste.
Roast in the oven for ~15 mins, flipping the sweet potatoes halfway through.
After ~15 mins, remove sweet potatoes from the oven. Set aside.
3 – 4 cups green leafy lettuce
3 – 4 stalks of kale (leaf – finely sliced; reserve stems for juicing)
6 slices English cucumber
**vegan feta (see Notes)
** activated superfood seeds (see Notes)
red pepper flakes
In a medium skillet on medium low heat, add ¼ cup chimichurri sauce. Sauté until fragrant and slightly sizzling stirring often.
Add the cooked quinoa. Stir to combine. Sauté until the sauce thickens and coats the quinoa.
Season with 1 tsp. salt or to taste. Stir evenly to combine. Turn off the heat. Set aside.
Assembling the Salad
**Only assemble the salad right before serving time.
In two individual serving bowls, place the leafy green lettuce, kale, cucumber and roasted sweet potatoes.
Add the chimichurri quinoa on top.
Garnish with almonds, superfood seeds and feta. Red pepper flakes is optional.
Serve immediately with dressing on the side.
I used the infused garlic oil from La Tourangelle Artisan oils, feta from Violife and activated superfood seeds from Pimp My Salad.
You can use the chimichurri sauce as dressing for this salad instead of the red wine Dijon vinaigrette.
Excess chimichurri sauce can be kept in an airtight container in the refrigerator for up to 2 weeks.
Did you try this recipe?
If you did, let me know how it went. Don’t forget to tag your photo with #sncxkitchen when you share on Instagram.