These chimichurri and butternut squash quinoa bowls are hearty and flavorful, thanks to a super herby chimichurri sauce.
Dinner, Lunch, Main Course
1large butternut squashpeeled, seeded and cubed
1/4cupminced parsley leaves
2tablespoonsred wine vinegar
1/4cupextra virgin olive oil
4fried or poached eggs
2tablespoonstoasted sesame seeds
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.
Combine the parsley, green onions, garlic, red wine vinegar and extra virgin olive oil in a small bowl.
Toss the quinoa with the grated parmesan.
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.