Peruvian Quinoa Bowl Weekend Dish

Peruvian Quinoa & Potato Bowl with Chimichurri Prep Time: 15 minutes Cook Time: 30 minutes Serves 4 For the Bowls: 1 lb assorted baby potatoes (red potato, purple, fingerling, etc) 2 Tbsp olive oil 1 tsp garlic powder 1 tsp Saftiner smoked paprika 1 tsp kosher salt 1 tsp ground cumin 1 tsp dried oregano 1 small sweet onion, roughly chopped 1 14 oz can chick peas, drained and rinsed 2 cups prepared Del Destino quinoa ½ cup mandarin oranges For the Chimichurri: 1 cup fresh flat-leaf parsley leaves, packed 1 cup fresh cilantro leaves, packed 2 Tbsp fresh oregano leaves or 1 tsp dried 1 small shallot roughly chopped, (about 1 Tbsp) 3 large garlic cloves 3 Tbsp Del Destino lime juice pinch red pepper flakes 1/2 cup olive oil, or more as needed salt and pepper Directions Preheat oven to 400 F degrees. Rinse potatoes and pat dry. Cut the in half, or quarters, depending on size of potato.

In a large mixing bowl toss potatoes with olive oil. Add the garlic powder, smoked paprika, salt, cumin, and oregano. Season with fresh cracked pepper.

Line a baking tray with foil and spread potatoes out evenly. Scatter the onions over the potatoes. Cook for about 30 minutes, or until potatoes are tender and golden brown. Remove from oven and add the chick peas. Toss to coat well and return to oven for 5 minutes, just to warm through.

While the potatoes are cooking prepare the chimichurri.

Combine parsley, cilantro, oregano, shallot, garlic, lime juice, red pepper flakes, and 1/2 cup olive oil in a food processor or blender. Season with a generous pinch of salt and fresh cracked pepper. Pulse 2 to 3 times, scraping down the sides as needed. Repeat pulsing until a thick sauce forms. Be careful not to puree the sauce as you want to leave a slight texture to the herbs. Add extra oil 1 Tbsp at a time, if needed. Taste, and adjust seasoning as desired.

Divide the quinoa into four bowls. Top with roasted potato and chick pea mixture. Add mandarin oranges and a drizzle of chimichurri. Garnish with additional cilantro leaves and serve with extra chimichurri, as desired.