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Cooking 101
Protein-packed and heavy on flavor, this quinoa bowl is the perfect desk lunch, post-gym dinner, or meal-prep hero. Crunchy almonds, creamy avocado, chewy raisins, and hearty brussels sprouts over a warm bowl of quinoa are a powerhouse of texture, flavor, and nutrition. Herby chimi brings it all together with ease so all you have to do is plate, squeeze, and enjoy.
Chef Tip: Make sure you rinse quinoa before cooking, it can have a bitter taste if not. As always, we recommend making extra grains so you have some on hand for meal prep or a quick no-fuss dinner.
3 cups cooked quinoa
2-4 cups shaved Brussels sprouts, sautéed
1 avocado, in bite-sized pieces
1/2 cup golden raisins
1/2 cup roasted almonds, chopped
Warm up your quinoa, and add a squeeze of our Herby Chimichurri, mix together until thoroughly combined
In a saucepan on medium-high heat, sauté the shaved Brussels sprouts with a dash of oil and salt. Make sure your pan is hot! Once the Brussels sprouts soften, and edges crisp that’s when you know they’re ready. About 5-7 minutes
In a large bowl combine the warmed quinoa, Brussels, slice avo, raisins, and almonds. Add more sauce and salt to taste
A fresh take on the zesty South American herb sauce, starring parsley and oregano + pops of capers & chili flakes. Gluten-free. Vegan, Non-GMO, Kosher…
This recipe is also great with our Red Pepper Romesco sauce.
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