This recipe can be found in Tess Masters’ cookbook, The Blender Girl. It is a refreshing take on chimichurri sauce. The simply delightful aroma of herbs in the sauce lift your spirits as you prepare this meal. After a long cold winter this is a breath of fresh spring air!
- 1/4 C extra-virgin olive oil
- 1 C flat leaf parsely, chopped
- 1 C finely chopped cilantro
- 2 T finely chopped tarragon
- 2 T finely chopped mint
- 1 tsp dried oregano
- 1/2 C finely chopped green onions
- 4 cloves garlic
- 2 T lemon juice
- 2 T lime juice
- 1 tsp lime zest
- 1/2 tsp red pepper flakes
- 1/4 tsp salt
- 1 1/2 tsp red wine vinegar
(NOTE: Tess recommends you can add more of any of the above ingredients, to taste.)
Sauce Preparation Steps
- Combine all the ingredients listed above in a blender and puree 30-60 seconds. (NOTE: You will need a high-powered blender.)
- 1 small butternut squash, cut into slices
- 2 large sweet potatoes, cut into large chunks
- 4 large portobello mushrooms
- 1 bunch asparagus, ends snapped off
- 2 bunches rainbow chard, stalks removed and leaves roughly chopped (I use 2-3 times this amount.)
- 10 cloves garlic, peeled
- olive oil
- red pepper flakes
- 2 avocados
- 2 1/2 C quinoa
- Place the quinoa in an ovenproof pot, with a lid. Add 5 C of water, 1T of salt, and 1T olive oil. Bring to a boil over high heat, reduce the heat to medium and simmer, uncovered, for 5-10 minutes, until the water has reduced below the level of the quinoa.
- Place the lid firmly on the quinoa pot and place in a preheated 400 degree oven for approximately 30-40 minutes. Remove from oven and fluff.
- In a large bowl, toss the butternut squash and sweet potatoes with 1/2 C olive oil, cloves of garlic, 1/4 tsp of salt, and 1/4 tsp of red pepper flakes. Then place the vegetables on a baking sheet and bake in a 400 degree oven for approximately 45 minutes, until tender. (NOTE:The quinoa will be done a few minutes before the vegetables and this gives you time to let the quinoa cool a bit while you wait for the vegetables to finish cooking.)
- In a bowl, toss the mushrooms with 1/4 C olive oil. In a separate bowl, toss the asparagus with 2 T olive oil, 2 T of lemon juice, and 1/4 tsp salt. Grill or saute the mushrooms for 10-15 minutes, turning occasionally, until tender. (NOTE: I cut the mushrooms in large chunks BEFORE I sauted them. Also, if sauteing, use a bit of olive oil in the pan.) Grill or saute the asparagus for approximately 5 minutes, turning occasionally, until tender but still crisp. Set aside the mushrooms and asparagus on paper towels to cool.
- In a pan, over high heat, saute the chard with 1 T olive oil, 1 tsp lemon juice, 1/2 tsp of salt, and a pinch of pepper flakes for about 2 minutes, until the chard is just wilted.
- TO SERVE: Place 1 C of quinoa in the bottom of each bowl. Divide the vegetables between all four bowls and top with the chard and chimichurri sauce. Divide the thickly sliced avocado pieces between the four bowls.