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Chimichurri Grain Bowl

Posted by Sagarika Kayal on

Chimichurri Grain Bowl

Quinoa is a healthy alternative to rice and is rich with vitamins, fiber and antioxidants. Eating quinoa can be a great source of protein as it contains all nine essential amino acids. Another great protein-packed food is the garbanzo bean (or chickpeas), which are also high in fiber and vitamins. Try them both in our recipe for a grain salad bowl which tops various seeds,grains and beans with our tasty Chimichurri Everything Spread for an added flavor boost!

P.s. Leave out the egg for a vegan version!  

Chimichurri Grain Bowl

Yields 2-4 grain bowls


1 cup red quinoa

1 can (12 oz) chickpeas

¼ cup sprouted mung beans

1 small zucchini

¼ cup of red cabbage

A big spoonful of Chimichurri Everything Spread

1 tablespoon hemp seeds

2 sprigs of green onion

1 egg (optional)


  1. To cook the quinoa, bring 2 cups of water to a boil and add in the cup of quinoa. Cook covered on medium-low heat for 15-20 minutes.

  2. Season chickpeas in your favorite spices (for this recipe I used three teaspoons each of cumin and smoked paprika and a pinch of salt and pepper), toss in olive oil and roast them for 40 minutes in an oven at 450 degrees until crispy.

  3. Slice the zucchini into thin slices and cook them in an oiled pan over medium heat for about 2 minutes on each side.

  4. If you would like to add an egg for added protein, bring a small pot of water to boil and add the egg to let it cook in the boiling water for 6-7 minutes. This will create a soft-boiled egg. Let it cool and peel the egg.

  5. To assemble the bowl: add quinoa, chickpeas, mung beans, zucchini, and red cabbage to a bowl. Top with a hefty spoon of Chimichurri Everything Spread, hemp seeds, green onion and the egg and enjoy!

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