Chimichurri Beans and Toasted Garlic Quinoa
These chimichurri beans come together quick and are served over some veggie loaded toasted garlic quinoa. Fresh and tangy, and perfect to prep in advance.
If you’re following along, this is recipe 5, the final recipe in our ingredient prep series for the week. Feel free to jump around to different recipes as we continue and don’t forget to grab a copy of this week’s ingredient prep right here!
- Chimichurri Beans Over Toasted Garlic Quinoa
- Chimichurri Meatball Grain Bowls
- Herby Roasted Butter Bean Wraps
- Green Goddess Smashed Potato Salad
- Lemon Dill Orzo Pasta Salad with Tofu Cutlets
Why You’ll Love These Chimichurri Beans
- Comes together quick. Just cover your beans with your leftover chimichurri sauce and toast some quinoa in a pan. Then it’s a matter of assembling. And with that little assembly, this meal still comes out delicious!
- Packed with fresh and tangy flavor. Chimichurri is so delicious and aromatic, using it as a quick way to add flavor to beans is my favorite way of enjoying it.
- Great source of veggies and fiber. A great meal to help support your digestive system and keep everything moving.
Key Ingredients and Substitutions
- Quinoa: I used the quinoa from the batch of quinoa I made earlier in the week. If you are feeling lazy, just use some frozen quinoa or shelf stable quinoa to make this dish instead. Alternatively, feel free to use rice if desired.
- Chickpeas: I’m using chickpeas here because I like them and this is what I had on hand. Luckily, this recipe can work with pretty much any bean you like! Try this with white beans, edamame, kidney beans or even black beans.
- Chimichurri Sauce: I used the sauce from the batch I made earlier in the week. Find the recipe for the sauce here.
- Garlic: Fresh garlic will definitely help elevate the flavor in this dish.
- Vegetables: I used a mix of kale and asparagus that I had cut and prepped earlier in the week. Feel free to swap with any veggies you happen to love though. This can be made with snap peas, spinach, Swiss chard, broccolini, etc.
- Shallot: You can also use red onion.
How to Make Chimichurri Beans and Toasted Garlic Quinoa
Combine the chickpeas and chimichurri together in a mixing bowl, stirring well until the chickpeas are completely coated. Cover and place the chickpeas in the fridge while you prep the quinoa.
Add a drizzle of oil to a sauté pan and place over medium low heat. To the pan, add the quinoa and a generous pinch of salt then stir to combine. Spread the quinoa out to cover the bottom of the pan and allow to toast undisturbed for 2-3 minutes. Then stir occasionally for 4 minutes until some of the quinoa starts to become more golden.
Stir in the shallots and sauté with the quinoa for 1-2 minutes. Add the garlic, asparagus and kale, then continue to sauté until the kale has fully wilted, about 3-4 minutes.
To assemble, portion the quinoa between bowls. Give the chickpeas a toss then portion and serve the beans over top the quinoa then garnish with any extra herbs that you like.
Expert Tips
- Get ahead start on marinating your beans. After you make the chimichurri meatballs, use the remaining sauce to marinate your beans in advance. The longer the beans sit in the marinade, the better!
- Swap in the veggies you like. I prepped both snap peas and asparagus this week. This recipe was tested using both to confirm.
- For more protein, consider adding some baked tofu, tempeh or hemp hearts to help boost the protein in your meal.
Frequently Asked Questions
If cooking a fresh batch of quinoa, use a little less water than what is recommended on the package (I tend to use 1/4 cup less water than the package normally recommends). Bring the quinoa to a boil, then put the heat on the lowest setting and cover for 15 minutes. Remove from heat and allow to sit covered for 5-10 minutes before fluffing with a fork.
Yes. Store the quinoa and chickpeas in separate airtight containers in the fridge for up to 4 days.
This meal is naturally gluten and soy-free as written!
How to Serve
Serve the toasted quinoa between bowls then top with the chickpeas. You can add more protein by toasting the quinoa with some nutritional yeast or serving this dish with a side of tofu.
More Fiber-Rich Bean Recipes
- Garlic Scallion Black Bean Stuffed Sweet Potatoes
- Spinach Artichoke White Bean Sandwich
- Tostadas with Refried Beans
- Chipotle Pinto Bean and Plantain Stew
- Curried Red Bean Skillet
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Chimichurri Beans and Toasted Garlic Quinoa
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
- Diet: Vegan
Description
These chimichurri beans come together quick and are served over some veggie loaded toasted garlic quinoa. Fresh and tangy, and perfect to prep in advance.
Ingredients
- 1, 15 oz can chickpeas, drained and rinsed
- 1/4 cup chimichurri sauce
- 1–2 tbsp olive oil
- 1 1/2 cups cooked quinoa
- 1 shallot, diced
- 2 cloves garlic, grated
- 1/2 cup asparagus or snap peas, trimmed and cut on a bias
- 1 cup kale, stems removed and shredded
Instructions
- Combine the chickpeas and chimichurri together in a mixing bowl, stirring well until the chickpeas are completely coated. Cover and place the chickpeas in the fridge while you prep the quinoa.
- Add a drizzle of oil to a sauté pan and place over medium low heat. To the pan, add the quinoa and a generous pinch of salt then stir to combine. Spread the quinoa out to cover the bottom of the pan and allow to toast undisturbed for 2-3 minutes. Then stir occasionally for 4 minutes until some of the quinoa starts to become more golden.
- Stir in the shallots with a pinch of salt and sauté with the quinoa for 1-2 minutes. Add the garlic, asparagus and kale, then continue to sauté until the kale has fully wilted, about 3-4 minutes.
- To assemble, portion the quinoa between bowls. Give the chickpeas a toss then portion and serve the beans over top the quinoa then garnish with any extra herbs that you like.
Notes
Get ahead start on marinating your beans. After you make the chimichurri meatballs, use the remaining sauce to marinate your beans in advance. The longer the beans sit in the marinade, the better!
Swap in the veggies you like. I prepped both snap peas and asparagus this week. This recipe was tested using both to confirm.
For more protein, consider adding some baked tofu, tempeh or hemp hearts to help boost the protein in your meal.
If you do the prep according the ingredient prep guide, your meal should come together in just 20 minutes. If you are making from scratch, do note the prep time will increase.
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