Chimichurri Quinoa

Chimichurri Quinoa is a vibrant and flavorful vegan dish that combines the nutty texture of quinoa with the zesty freshness of chimichurri sauce. Baked to perfection, it’s both satisfying and nutritious, perfect for a cozy dinner or a shared meal with friends.

Ingredients

• Quinoa - 1 cup
• Water - 2 cups
• Red bell pepper - 1, diced
• Zucchini - 1, diced
• Black beans - 1 can (400g), drained and rinsed
• Corn kernels - 1 cup (fresh or frozen)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Cumin powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Chimichurri sauce - 1/2 cup
• Fresh cilantro - 1/4 cup, chopped

Steps

1. Preheat your oven to 180°C (350°F).
2. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed.
3. In a large mixing bowl, combine the cooked quinoa, diced red bell pepper, zucchini, black beans, corn, olive oil, minced garlic, cumin, salt, and black pepper. Mix well.
4. Stir in the chimichurri sauce and chopped cilantro until everything is evenly coated.
5. Transfer the mixture to a greased baking dish and spread it evenly.
6. Cover the baking dish with aluminum foil and bake for 20 minutes.
7. Remove the foil and bake for an additional 10 minutes to allow the top to crisp slightly.
8. Let it cool for a few minutes before serving. Enjoy your Chimichurri Quinoa warm!

Nutrition

• Calories: 380
• Protein: 12 g
• Carbs: 65 g
• Fiber: 12 g
• Sugar: 4 g
• Sodium: 420 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from quinoa and black beans.
• High in fiber, which aids in digestion and promotes satiety.

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