• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Delicious Not Gorgeous logo
  • Coffee
  • Cantonese
  • Recipe Index
  • About
menu icon
go to homepage
search icon
Homepage link
  • Coffee
  • Cantonese
  • Recipe Index
  • About
  • ×

    Home » Recipes » Vegetables

    Chimichurri and Butternut Squash Quinoa Bowls

    Apr 2, 2017 · 4 Comments

    • Share
    • Tweet
    Jump to Recipe

    i'm set to go back to school tomorrow. it's been a full spring break (portland and tahoe and too much baking/cooking), but even given all that fun, i'm not dreading going back. i have 4 day weekends this quarter (i didn't have much of a choice, though not complaining), i'm bringing a car (so many adventures!! also excited not to have to lug groceries to my apartment on the bus) and there are disney plans for the first saturday. anyways, these chimichurri and butternut squash quinoa bowls signal my return to socal; i tend to eat (slightly) healthier at school because i have healthier snacks lying around, and in general am too busy to make the intense things i do at home. plus, winter squash is basically gone, so here's to one last butternut hurrah until it comes back in 7-8 months.

    these chimichurri and butternut squash quinoa bowls were inspired by a now deleted breakfast taco recipe from erin alderson. they both have super creamy, almost rich, super sweet squash, as well as a zingy chimichurri (though i opted out of the kale). unlike the tacos though, this bowl has a base of quinoa (if you haven't cooked it in a rice cooker before, highly recommend), as well as some almonds and sesame seeds for toasty crunchy deliciousness. i went with a crispy fried egg, and i can't stop staring at those lacy edges. the main reason i eat fried eggs is because of those crispy, salty bits.

    if you're not in the mood for a quinoa bowl rn, how about a spicy pan-fried tofu rice bowl or a beef rice bowl with sesame cabbage slaw?

    Herby, garlicky chimichurri balances out the richness of an oozy egg in this hearty chimichurri and butternut squash quinoa bowl. #chimichurri #quinoa #butternutsquash #vegetarian

    0 from 0 votes
    Herby, garlicky chimichurri balances out the richness of an oozy egg in this hearty chimichurri and butternut squash quinoa bowl. #chimichurri #quinoa #butternutsquash #vegetarian
    Print
    Chimichurri and Butternut Squash Quinoa Bowls
    Prep Time
    10 mins
    Cook Time
    40 mins
    Total Time
    50 mins
     
    These chimichurri and butternut squash quinoa bowls are hearty and flavorful, thanks to a super herby chimichurri sauce.
    Course: Dinner, Lunch, Main Course
    Cuisine: American, Argentinian
    Servings: 4 bowls
    Calories: 517 kcal
    Ingredients
    Butternut Squash
    • 1 large butternut squash peeled, seeded and cubed
    Chimichurri
    • ¼ cup minced parsley leaves
    • 2 green onions chopped
    • 1 clove garlic minced
    • 2 tablespoons red wine vinegar
    • ¼ cup extra virgin olive oil
    Quinoa
    • 2 cups quinoa cooked
    • ¼ cup grated parmesan
    Assembly
    • 4 fried or poached eggs
    • ⅓ cup toasted almonds
    • 2 tablespoons toasted sesame seeds
    Instructions
    Butternut Squash
    1. Toss the butternut squash with some oil and salt, then spread into a single layer on a lined baking sheet. You may need 2 baking sheets if you find that using 1 forces all the squash to touch each other. Roast the squash at 400F for 25-30 minutes, or until fork-tender and golden brown.
    Chimichurri
    1. Combine the parsley, green onions, garlic, red wine vinegar and extra virgin olive oil in a small bowl.
    Quinoa
    1. Toss the quinoa with the grated parmesan.
    Assembly
    1. Divide the quinoa into 4 bowls, then top each with an egg, some almonds and sesame seeds, a big spoonful of chimichurri, and the squash. You may have leftover squash, which is delicious as a leftover vegetable. Serve warm or at room temperature.

    More Vegetable Recipes

    • Whole Roasted Cauliflower with Hollandaise, Shoestring Potatoes and Pickled Onions
    • Grilled Artichokes with Soy Garlic Mayo
    • Sakamoto Namul (Marinated Bean Sprouts)
    • Nutty Mango and Napa Cabbage Slaw

    Reader Interactions

    Comments

    1. Maria @ kitchenathoskins says

      April 03, 2017 at 7:26 am

      Such a flavorful bowl with vibrant colors. Sweet roasted butternut squash with fresh chimichurri and a soft poached egg....perfect for breakfast, lunch or dinner!

      Reply
      • Heather says

        April 07, 2017 at 8:42 pm

        thanks, maria! wouldn't have thought of this for breakfast but i don't see why not (;

        Reply
    2. Alyssa @ A Bite of Inspiration says

      April 12, 2017 at 8:05 pm

      Yum!! I am all about quinoa bowls. This looks so delicious and healthy. I'll have to try it!

      Reply
      • Heather says

        April 13, 2017 at 3:44 pm

        on a quinoa-related note: i think that the smell of quinoa cooking is really cozy, but my mom thinks it smells gross lol.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Popular Recipes

    • Nutella Waffles
    • Lemon Ginger Cucumber Water
    • Wife Cakes (Lou Po Beng)
    • Furikake Chicken
    • Blood Orange Vodka
    • Grinch Mimosa
    • Kung Pao Paneer
    • Oolong Milk Tea
    Picture of Chinese American woman in front of a blurred building
    Hi, I'm Heather!
    More about me →









    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Contact

    • Contact

    Copyright © 2022 Delicious Not Gorgeous