Cook the Book: Quinoa with Chimichurri Herbs

Vegetarian
Vegan
Gluten Free
Dairy Free
Very Healthy
Health score
81%
Cook the Book: Quinoa with Chimichurri Herbs
45 min.
4
269kcal

Suggestions


Welcome to a delightful culinary adventure with our Quinoa with Chimichurri Herbs! This vibrant dish is not only a feast for the eyes but also a powerhouse of nutrition, boasting a remarkable health score of 81. Perfectly suited for vegetarians, vegans, and those seeking gluten-free and dairy-free options, this recipe is a versatile side dish that complements any meal.

Imagine fluffy quinoa, cooked to perfection, and tossed with a zesty chimichurri made from fresh herbs, garlic, and a hint of jalapeño for a delightful kick. The addition of orange zest brings a refreshing brightness that elevates the dish to new heights. With just 269 calories per serving, you can indulge guilt-free while nourishing your body with wholesome ingredients.

Ready in just 45 minutes, this recipe is ideal for busy weeknights or as a standout side for gatherings. The combination of flavors and textures will impress your family and friends, making it a go-to dish for any occasion. So, roll up your sleeves and get ready to create a deliciously healthy meal that everyone will love!

Ingredients

  • tablespoons parsley fresh chopped
  • teaspoon garlic finely minced
  • teaspoons jalapeno green finely minced
  • tablespoons olive oil extra virgin extra-virgin
  •  orange zest finely grated
  • tablespoons oregano fresh chopped
  • cup quinoa 
  • servings pepper black freshly ground to taste
  •  spring onion white green thinly sliced for garnish ( bulbs and 3 inches )
  • tablespoons citrus champagne vinegar 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • whisk

Directions

  1. Combine the quinoa and 2 cups water in a medium-size saucepan and bring to a boil. Reduce the heat to a simmer, cover the pan, and cook until the liquid has been absorbed, 10 to 15 minutes. The grains should be soft and translucent, with the germ ring visible along the outside edge of each grain.
  2. Transfer the quinoa to a bowl.
  3. Whisk the oil and vinegar together, and toss with the quinoa while it is still warm.
  4. Add the parsley, oregano, jalapeño, garlic, orange zest, and salt and pepper. Toss, using a fork to keep the grains fluffy.
  5. Sprinkle the scallions over the top, and serve at room temperature.

Nutrition Facts

Calories269kcal
Protein9.76%
Fat43.8%
Carbs46.44%

Properties

Glycemic Index
40.75
Glycemic Load
0.28
Inflammation Score
-10
Nutrition Score
17.110434718754%

Flavonoids

Apigenin
6.47mg
Luteolin
0.08mg
Kaempferol
0.13mg
Myricetin
0.46mg
Quercetin
0.79mg

Nutrients percent of daily need

Calories:268.59kcal
13.43%
Fat:13.3g
20.46%
Saturated Fat:1.82g
11.36%
Carbohydrates:31.73g
10.58%
Net Carbohydrates:26.48g
9.63%
Sugar:0.43g
0.48%
Cholesterol:0mg
0%
Sodium:6.82mg
0.3%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.67g
13.33%
Vitamin K:91.89µg
87.52%
Manganese:1.1mg
54.84%
Magnesium:98.24mg
24.56%
Folate:97.1µg
24.28%
Vitamin E:3.39mg
22.59%
Fiber:5.25g
21.01%
Iron:3.74mg
20.79%
Phosphorus:206.92mg
20.69%
Vitamin C:12.52mg
15.18%
Copper:0.29mg
14.61%
Vitamin B6:0.28mg
13.89%
Vitamin B1:0.17mg
11.45%
Zinc:1.5mg
9.98%
Vitamin B2:0.17mg
9.89%
Potassium:339.63mg
9.7%
Calcium:95.81mg
9.58%
Vitamin A:422.44IU
8.45%
Selenium:3.97µg
5.67%
Vitamin B3:0.96mg
4.78%
Vitamin B5:0.41mg
4.08%