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

Chimichurri and Butternut Squash Quinoa Bowls

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 Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 bowls
Calories 517 kcal

Ingredients

Butternut Squash

  • 1 large butternut squash peeled, seeded and cubed

Chimichurri

  • 1/4 cup minced parsley leaves
  • 2 green onions chopped
  • 1 clove garlic minced
  • 2 tablespoons red wine vinegar
  • 1/4 cup extra virgin olive oil

Quinoa

  • 2 cups quinoa cooked
  • 1/4 cup grated parmesan

Assembly

  • 4 fried or poached eggs
  • 1/3 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.