Latin Quinoa + Chimichurri Potatoes

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Serves 6
Start to finish: about 1.5 hours

Latin Quinoa

  • 1 1/2 cups (375g) quinoa, rinsed
  • 3 cups (.75L) veggie broth (or water)
  • 1 teaspoon (5g) salt
  • 1/2 cup (118mL) salsa of choice
  • 1-2 canned chipotle peppers in adobo sauce, diced, plus 1 tablespoon adobo sauce (to taste)
  • 1/4 cup (59mL) fresh lime juice (juice from about 3 limes)
  • 2 teaspoons (10g) cumin
  • 1/2 bunch chopped cilantro, divided
  • 1 pint (about 300g) cherry tomatoes, halved
  • 1-15 oz. (425g) can black beans, drained
  • 2 avocados, pits removed and cut into chunks
Instructions
  1. Over medium heat in a medium saucepan, toast quinoa until it begins to smell nutty (about 5 minutes). Add broth and salt and bring to a boil. Stir, reduce to low heat, cover and let cook for 15-20 minutes, or until liquid is absorbed. Remove pot from heat, let sit for 5 minutes, and fluff with a fork.
  2. In a small bowl, mix together salsa, chipotles, adobo, lime juice cumin, and half of the cilantro.
  3. In a large bowl, mix together cooked quinoa, cherry tomatoes, black beans, and avocado. Pour salsa mixture into the quinoa mixture and toss to combine. Taste and adjust salt/heat levels.
  4. Top with remaining cilantro and serve room temp, or chill.

Chimichurri Potatoes

Ingredients

  • 1.5 pounds (750g) small potatoes, scrubbed (use Dutch or fingerling if available)
  • 1/4 cup (60mL) extra virgin olive oil
  • 1/4 teaspoon (1.25g) salt

Chimichurri Sauce

  • 1 bunch fresh flat leaf parsley, firmly packed
  • 1/2 bunch fresh cilantro (optional)
  • 4-6 cloves of garlic (to taste)
  • 2 tablespoons (30g) chopped red onion
  • 1/2 (118mL) cup olive oil
  • 4 tablespoons (60mL) red wine vinegar
  • 1 tablespoon (15mL) lime juice (or to taste)
  • Kosher salt and red pepper flakes to taste

Method

  1. Preheat oven to 400°F / 200°C / Gas 6.
  2. Toss potatoes with olive oil and salt and dump on baking sheet and cook for 35-40  minutes, or until tender when pierced with fork.
  3. While potatoes are cooking, blend together Chimichurri ingredients in food processor or blender.
  4. When potatoes are done, toss with preferred amount of Chimichurri sauce and shove ’em down your gullet.

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