Chimichurri, a traditional Argentinian condiment, is one of my obsessions.
When I make it I love how the fragrance fills up my kitchen, coats my skin, and gets my mouth-watering.
If you google how it’s used, you’ll find that it’s traditionally used for meat. But, hey: buck tradition and don’t stop there! I marinate halibut in it… I use it for dipping potatoes in… it’s amazing slathered on eggs in the morning… and, you guessed it: is it pure heaven when added to a bowl of warm quinoa.
Basically, chimichurri is this: herbs, garlic, olive oil, salt, pepper, and some heat (like red pepper flakes or a bit of fresh jalapeno) all mashed up together into a thick paste of sorts. (Traditional recipes also use a little vinegar, but I’ve never added it to mine.) I never measure – but here’s the general proportions I use when making a batch:
- 1 handful of cilantro
- 1 handful of basil leaves
- 3 garlic cloves
- about 1/4 cup of olive oil (and add more if necessary to get desired creaminess)
- salt and pepper to taste
- red pepper flakes to taste
NOTE: You can also use basil + parsley, or basil + oregano, or cilantro + parsley… or you can just do a single herb. The possibilities are unlimited!
When using chimichurri with quinoa, you’re really ‘dressing’ the salad – so you don’t want to go overboard. My ratio is typically about 2 TBPS (to start) of chimichurri to 1 cup of quinoa. (If your quinoa is pre-cooked (good girl!), warm it just a bit before mixing; warm quinoa helps get the chimichurri to evenly coat the whole bowl.)
Use the quinoa + chimichurri as a simple salad – or make it the base for a more hearty salad! For example, the other day we grilled burgers – and, you know me: I’m not a bun or bread girl. So, in place of my bun, I used my quinoa + chimichurri salad, I added some warm peas and corn, and voilà: check out my ‘rebel burger’:
I hope my plate of yumminess makes you think outside the box for how you can use your quinoa + chimichurri. And, I hope your big takeaway from today is this: make chimichurri. Your quinoa will love it… and so will you.
Happy Tuesday, everyone!