This cilantro chimichurri sauce can be made with many variations. Totally tasty and perfect over this simple quinoa and sausage recipe. It is one easy dinner!
1 c flat leaf parsley, but I used basil
3/4 c cilantro
1/4 c fresh oregano
1 t dried oregano
1/4 c red wine vinegar, but I used sherry vinegar
2 T fresh squeezed lemon juice
1/3 c red onion, coarsely chopped
6 cloves garlic
1/2 of a jalapeno
Salt and pepper
3/4 c olive oil
Quinoa and Sausage
1 package Aidell’s Chicken Mango Habanero Sausage
Grill Sausage while quinoa is cooking.
1 c quinoa – cooked to package directions (I used chicken broth instead of water and added a garlic clove.)
2 T sliced mixed olives
2 T cilantro
1 T chopped fresh jalapeno
1 T dried currants
3 T minced red onion
Throw all but olive oil into food processor. Pulse until finely chopped, but not pureed. Scrape down sides as needed.
With motor running, add olive oil in a steady stream. Transfer to a container and refrigerate for about 2 hours. Bring to room temperature before serving. (I only used about 1/2 c of oil because I wanted a thicker sauce.)
Quinoa with Grilled Sausage
Follow package instructions for cooking quinoa.
After liquid on quinoa has been absorbed add all of the above ingredients. Stir.
Top with sliced grilled sausage. Drizzle with chimichurri. Leftovers make a perfect salad the next day!
Please see post for ways to use chimichurri sauce.
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