Exquisite Argentinian Vegetarian Breakfast with Aromatic Herbs and Tangy Chimichurri
Discover a delightful and easy-to-follow vegetarian Argentinian breakfast recipe that will impress your senses with its vibrant colors, flavors, and textures. This dish features quinoa, chimichurri sauce, and a colorful array of vegetables to create an unforgettable dining experience.
Allergens
None
Ingredients
- 1 cup quinoa, uncooked
- 2 cups water
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small red onion, finely chopped
- 2 large tomatoes, diced
- 1 avocado, sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup olive oil
- 3 cloves garlic, minced
- Salt and pepper, to taste
Instructions
- Cook quinoa according to package instructions set aside.
- In a large bowl, combine red bell pepper, yellow bell pepper, red onion, tomatoes, parsley, cilantro, olive oil, garlic, salt, and pepper. Mix well.
- Serve the cooked quinoa in bowls and top with the vegetable mixture.
- Garnish with avocado slices and additional fresh herbs if desired.
Chef’s Insight
The combination of flavors in this dish truly captures the essence of Argentinian cuisine.
Notes
Feel free to adjust the ratio of vegetables to suit your preference.