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Quinoa Bowl with Chimichurri

This is one of many variations of my quinoa bowls. I love how this Chimichurri is so versatile and tastes great on everything including meat, veggies, tofu, whole grains. Make-Your-Own-Quinoa-Bowl night is a go-to meal for my family and allows people to pick and choose, depending on their mood and dietary preferences. Everyone wins!

Servings 4

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 2 Tbsp avocado oil divided
  • 1 package firm tofu sliced into 8 rectangles
  • 6 oz portobello mushrooms sliced
  • 3 eggs scrambled
  • a few handfuls arugula
  • cherry tomatoes halved

Chimichurri Sauce

  • 2 Tbsp red wine vinegar
  • 1/2 cup parsley
  • 3 cloves garlic roughly chopped
  • 1 small red serrano pepper
  • 1 tsp oregano
  • 3/4 tsp sea salt
  • red pepper flakes to taste
  • 1/2 cup extra virgin olive oil

Instructions

Quinoa Bowl

  1. To make quinoa, rinse quinoa in a fine mesh strainer. Put quinoa in a small pot. Add water and bring to a boil. Once boiling, reduce heat to low and simmer covered for 15 minutes.

  2. In a large skillet, heat 1 Tbsp avocado oil over medium high heat. Add tofu in one layer. Cook until bottom side begins to brown, about 3-4 minutes. Flip tofu pieces and cook on the other side until browned, another few minutes. Remove tofu pieces from pan.

  3. In the same skillet, add portobello mushrooms and a dash of sea salt. Sauté until tender. Set cooked mushrooms aside.

  4. In the same skillet (why wash more than one?), add the remaining 1 Tbsp avocado oil. Heat oil over medium heat. Add eggs and allow to spread evenly in one layer across pan. Season with sea salt and pepper. Allow to cook for a few minutes until the bottom has set. Flip over to cook the other side. Remove from pan and cut into strips.

  5. To assemble quinoa bowl, spoon quinoa in each bowl. Top with portobello mushrooms, a couple tofu pieces, a few egg strips, cherry tomatoes and a handful or two of arugula. Drizzle with a generous helping of Chimichurri Sauce.

Chimichurri Sauce

  1. Put all ingredients in a food processor except olive oil and avocado. Pulse in order to chop ingredients. Add olive oil while running food processor until desired consistency. Stir in cubed avocado.