Chimichurri is one of my favorite condiments because it is so fresh, vibrant and flavorful. It originated in Argentina but there are several variations across the different countries and regions in South America, most of which have parsley and garlic as the central flavors. It is most commonly used as an accompaniment with grilled meats, and this version is more mild than most but still has enough oomph to liven up quinoa. I put this together for my friend who is a vegetarian Colombian man (not a widely supported lifestyle in his homeland) for a family potluck. I wanted to incorporate some familiar flavors from their background but put a healthy twist on it. To make it even more nutritious, this can be served with a couple handfuls of arugula or other leafy greens. This sits well in the fridge for a few days and the chimichurri gets better after at least a couple hours to marinate.
- 4 cups cooked quinoa (or millet)
- 4 small avocadoes, chopped
- 2 cups cherry tomatoes, halved
- 2 cups organic sweet corn
- 1 bell pepper, chopped finely
- ¼ cup sundried tomatoes, chopped finely
- Optional: ½ cup feta cheese
- Optional: ½ teaspoon dried chili flakes
- Dressing
- 1 cup parsley, minced (1 small bunch)
- 1 cup cilantro, minced (1 small bunch)
- ¼ cup green onion, minced
- 3 tablespoons cold-pressed olive oil
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 2 tablespoons apple cider vinegar
- 1 garlic clove, minced
- ¼ teaspoon sea salt
- Combine all the salad ingredients together in a large bowl. Process all the dressing ingredients together with a food processor, blender or simply mince everything with a large knife. Fold in the dressing and serve right away or let it marinate for a few hours. If not serving right away, do not cut and add the avocado until serving time to keep it from browning.