Quinoa and Roasted Vegetables with Chimichurri Sauce

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.

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Chimichurri Sauce

Buffet on Table: Week 3 -- Condiments from Countries

Day 12: Argentina -- Chimichurri Sauce
After 1 week of Combo meals and a week of Indian states, we continue our Buffet on Table marathon with Condiments from around the world as the theme for the week. When the themes were being finalized I wasn't really clear what a 'condiment' is. Chutneys and jams were the only condiments I knew and wasn't really sure if I would be able to find a week worth of condiment recipes from around the world to post.

A quick google search and a chat with Mir, clarified my doubts. Condiment is defined as 'something that is used to enhance the flavor of food' (Merriam Webster dictionary). According to Wiki, 'a condiment is a spice, sauce or other food preparation that is added to food to impart a particular flavor, to enhance its flavor or to complement the dish'.

I searched the internet and cookbooks with more clarity and found some delicious condiments from around the world. First up is this vibrant green sauce from Argentina called 'Chimichurri'. It is generally used for grilled meat and is originally from the Rio de la Plata, Argentina. It is made of finely chopped parsely, garlic, olive oil and white vinegar.

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Green Quinoa Salad with Peas and Avocado

After a week of Indian dishes, here's a healthy Quinoa salad with peas, avocado and lots of herbs. I like to make this kind of simple dishes when I'm cooking for myself -- everything goes into 1 bowl, mix and eat -- that's it, no fuss, no mess.

This recipe is from Vegetarian Times magazine and I made it as soon as I saw the recipe. It is definitely going to be in rotation in my home going forward.

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Quinoa Tabbouleh

Blogging Marathon# 41: Week 2/ Day 2
Theme: Picnic Hamper Dishes
Dish: Quinoa Tabbouleh

Salads are really perfect to take along for picnics, especially the ones made with grains or pasta. They can be made ahead of time and the resting gives the grains a chance to absorb all the flavors. And the biggest advantage of all is they can be served at room temperature without any problem.

Today's dish for 'Picnic Hamper' is another healthy and delicious salad (check out yesterday's Bread Salad). Tabbouleh is traditionally made with bulgur, but I made it with quinoa instead. It is very flavorful with the addition of fresh herbs, mint and parsley, and veggies, cucumber and tomato.

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