After making the chimichurri sauce, I was wondering how to use it. In Argentina, it is served with grilled meat. After searching a little bit, here are more uses for it in vegetarian dishes – ideas from here:

As a sandwich spread by mixing with mayo.

As pasta sauce — just toss with hot pasta.

Stir in scrambled eggs.


Stir into mashed potatoes.

Use as dressing for chopped veggie salad.

Here’s how I used the chimichurri sauce. I served it with some roasted vegetables and quinoa. Recipe idea is from Vegetarian Times magazine. Original recipe had roasted sweet potatoes, but I used grilled veggies instead.

Quinoa and Roasted Vegetables with Chimichurri Sauce
Quinoa and Roasted Vegetables with Chimichurri Sauce
Yum
Print Recipe
Simple meal idea with quinoa, roasted vegetables served with chimichurri sauce.
Servings Prep Time
34 serving 10 minutes
Cook Time
45 minutes
Servings Prep Time
34 serving 10 minutes
Cook Time
45 minutes
Quinoa and Roasted Vegetables with Chimichurri Sauce
Quinoa and Roasted Vegetables with Chimichurri Sauce
Yum
Print Recipe
Simple meal idea with quinoa, roasted vegetables served with chimichurri sauce.
Servings Prep Time
34 serving 10 minutes
Cook Time
45 minutes
Servings Prep Time
34 serving 10 minutes
Cook Time
45 minutes
Ingredients
  • 1 cup Quinoa - , rinsed and drained
  • Pepper Eggplant Onion Zucchini Vegetables - , , , for grilling
  • Sauce Chimichurri - as needed
  • 1 Avocado - sliced
Servings: serving
Instructions
  1. Grill vegetables until tender. Season with salt and pepper. Alternately they can be roasted in the oven to.
  2. In the meantime, bring quinoa and 2cups of water to a boil in a small saucepan. Reduce heat to medium-low, cover and cook for 15~20 minutes or until tender. Season with salt.
  3. To serve, divide the quinoa and vegetables among 4 bowls. Top each with chimichuri and garnish with sliced avocado.
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