Chimichurri Quinoa

Jan 9, 2017

This is an awesome twist to the traditional Chimichurri recipe!

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


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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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