Argentinian Quinoa and Grilled Vegetable Bowl

About This Recipe

While Argentina is best known for beef, its asado tradition of grilling over open flame extends naturally to vegetables, and this bowl builds on that technique with a base of fluffy quinoa -- widely grown in the country's northwest -- topped with grilled peppers, zucchini and onion, all finished with a generous spoonful of chimichurri. Chimichurri, Argentina's signature parsley-garlic sauce, is what ties the dish together, its sharp vinegar and herb flavor cutting through the natural sweetness of grilled vegetables. Getting good char on the vegetables matters more than any other step here: a hot, dry grill or grill pan gives the peppers and zucchini blistered, slightly smoky edges while keeping their centers tender rather than mushy. The quinoa is cooked separately in a lightly salted broth so it stays fluffy and distinct rather than clumping, giving the bowl a light, textured base for the vegetables and sauce to sit on. Finished with crumbled queso fresco and an extra drizzle of chimichurri, this bowl channels the same smoky, herb-forward flavors of a traditional Argentinian asado into a lighter, vegetable-focused format suited to a quick lunch or dinner.

Ingredients

Serves 4

• 1.5 cupsquinoa(rinsed)
• 3 cupsvegetable stock
• 2bell peppers(sliced)
• 1zucchini(sliced)
• 1red onion(cut into wedges)
• 3 tbspolive oil(for grilling)
• 1 tspfine sea salt(divided)
• 1 cupfresh parsley(for chimichurri)
• 4 clovesgarlic(for chimichurri)
• 0.33 cupolive oil(for chimichurri)
• 3 tbspred wine vinegar
• 0.5 tspdried oregano
• 0.25 tspred chile flakes
• 0.5 cupqueso fresco(crumbled)

Instructions

1. 1

   Cook the quinoa

   Combine quinoa with vegetable stock and half the salt in a pot. Bring to a boil, cover, reduce heat to low, and simmer 15 minutes until the liquid is absorbed. Fluff with a fork.

2. 2

   Make the chimichurri

   Finely chop parsley and garlic, or pulse briefly in a food processor. Mix with olive oil, vinegar, oregano, chile flakes and remaining salt. Let sit at least 10 minutes for the flavors to meld.

3. 3

   Grill the vegetables

   Toss peppers, zucchini and onion with olive oil. Grill over high heat, or cook in a hot grill pan, until charred and tender, 8 to 10 minutes, turning occasionally.

   Let the vegetables sit undisturbed for a minute or two on each side before flipping -- moving them too often prevents proper charring.

4. 4

   Assemble the bowls

   Divide quinoa among bowls, top with grilled vegetables and crumbled queso fresco.

5. 5

   Finish with chimichurri

   Spoon chimichurri generously over each bowl and serve immediately while the vegetables are still warm.

Variations

• •

  Add grilled steak: top the bowl with sliced grilled skirt steak for a more traditional asado-style protein addition.

• •

  Extra herby chimichurri: add fresh cilantro alongside the parsley for a brighter, more complex sauce.

• •

  Dairy-free version: skip the queso fresco or replace it with avocado slices for creaminess.

Storage

Store quinoa, grilled vegetables and chimichurri separately in the fridge up to 4 days. Reheat the quinoa and vegetables gently, but add the chimichurri fresh from the fridge, since it doesn't need reheating.

Frequently Asked Questions