Chimichurri Quinoa

mm Recipes January 9, 2017 by

This is an awesome twist to the traditional Chimichurri recipe!

Preparation time: 10 min
Cook time: 40 min
Total time: 50
Servings: 4


  1. 1/2 
    large onion, or 1 small to medium onion, diced
  2. garlic clove, lightly smashed
  3. Cup quinoa, rinsed
  4. Cups chicken stock, vegetable stock, or water
  5. medium zucchini, diced
  6. medium red bell, diced
  7. roma or plum tomato, seeds and pulp removed, and diced
  8. 2-3 
    Tbsp. store-bought chimichurri sauce, or to taste
  9. Olive oil, as needed
  10. Salt and pepper, to taste


  • Gently heat the oil in a pot over medium heat. Add onions and cook until softened. Add the quinoa and toss with the oil and onions. Stir over medium heat for 1 to 2 minutes until thoroughly heated.

  • Add the smashed garlic clove and the stock or water. Bring to a boil, and then reduce heat to a low simmer. Cover the quinoa and allow to cook for 15-20 minutes, or until liquid is fully absorbed. Once cooked, remove from heat.

  • While the quinoa cooks, heat oil in a separate pan over medium-high heat, add the zucchini and bell pepper, and cook until crisp tender (about 7 to 10 minutes), stirring frequently.

  • When the zucchini and bell peppers are done, add the diced tomato and cook for another 2 minutes, or just until the tomato has softened.

  • Fluff the quinoa with a fork. Add the chimichurri and toss to combine. Add the vegetable mixture and toss gently. Season with salt and pepper.

More Latina Moms.