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
Prep Time10minutes
Cook Time40minutes
Total Time50minutes
Servings4bowls
Calories517kcal
Ingredients
Butternut Squash
1large butternut squashpeeled, seeded and cubed
Chimichurri
¼cupminced parsley leaves
2green onionschopped
1clovegarlicminced
2tablespoonsred wine vinegar
¼cupextra virgin olive oil
Quinoa
2cupsquinoacooked
¼cupgrated parmesan
Assembly
4fried or poached eggs
⅓cuptoasted almonds
2tablespoonstoasted sesame seeds
Instructions
Butternut Squash
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
Combine the parsley, green onions, garlic, red wine vinegar and extra virgin olive oil in a small bowl.
Quinoa
Toss the quinoa with the grated parmesan.
Assembly
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.