Chimichurri Bowl with Roasted Vegetables and Quinoa
A vibrant grain bowl featuring fluffy quinoa, perfectly roasted zucchini, bell pepper and corn, topped with creamy queso fresco and a bright herb chimichurri sauce. The chimichurri, made with fresh parsley and cilantro, adds a zesty punch that ties all the wholesome ingredients together. Perfect for meal prep or a satisfying weeknight dinner that's both nourishing and flavorful.
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 2 zucchini
- 1 red bell pepper
- 1 ear corn
- 1 tablespoon olive oil
- 15 ounces black beans, rinsed well
- 4 ounces queso fresco
- 1 cup fresh parsley
- ½ cup fresh cilantro
- ½ cup olive oil
- ⅓ cup rice wine vinegar
- 3 cloves garlic
- ¾ teaspoon ground red pepper
- ½ teaspoon cumin
- 1 dash salt
- 1 dash ground black pepper
Instructions
- 1
Preheat oven to 350 degrees Fahrenheit
- 2
Chop vegetables into evenly sized pieces and toss with olive oil, salt, and pepper
- 3
Spread vegetables on cookie sheet in single layer and bake until tender
- 4
Heat quinoa and broth in medium saucepan over medium-high heat
- 5
Bring to simmer, cover, and continue simmering until broth is absorbed
- 6
Combine chimichurri ingredients in food processor and process until it resembles pesto
- 7
Layer quinoa, black beans, roasted vegetables, cheese, and chimichurri in bowls
Tips
Cut vegetables uniformly for even roasting and best texture in your bowl.
Rinse quinoa before cooking to remove bitter coating and achieve fluffier grains.
Make extra chimichurri - it keeps well in the fridge and brightens many dishes.
Good to Know
Refrigerate assembled bowls up to 3 days. Store chimichurri separately for best freshness.
Cook quinoa and roast vegetables up to 2 days ahead. Make chimichurri day of serving.
Serve warm or at room temperature. Drizzle chimichurri just before eating.
Common Mistakes
Don't overcrowd vegetables on pan to avoid steaming instead of roasting
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen corn instead of fresh?
Yes, thaw and pat dry frozen corn kernels before roasting. Fresh corn will have better texture and flavor.
How long does chimichurri keep in the refrigerator?
Chimichurri stays fresh for up to one week refrigerated in an airtight container. Stir before using.
Can I make this vegan?
Absolutely! Simply omit the queso fresco or substitute with your favorite vegan cheese for a plant-based version.