Chimichurri Quinoa with Roast Vegetables

I love chimichurri so much, I'm always trying new ways to use it when I make a big batch. Leftover chimichurri keeps in the fridge for a week and in the freezer for 3 months, so you'll have an amazing condiment on hand for a while with very little work. And it gets better the longer it sits! You do need a food processor or blender to make it, and if you're pressed for time you can also buy chimichurri at the store (usually sold where you would find fresh pesto, or in a jar near other condiments / tapenades, etc).

For this dish I mix chimichurri into freshly cooked quinoa - takes it from something kind of boring to something truly fantastic. Then I top it with some roast cauliflower and romanesco, and serve it with chimichurri grilled shrimp if I want to add some extra protein.

I like to make this for meal prep to have as an easy lunch or a side with something else. Depending on how much you want to mix into the quinoa, you may have a little leftover that you can use for tossing on roast potatoes fresh out of the oven, using as a dipping sauce for proteins, or anything else!

Serves 4 as a side (but scales easily up or down). GF and dairy free. Vegetarian & vegan.