The star of this hearty summer salad is most definitely the dressing. A triple-threat of bright and flavoursome herbs with a splash of lime juice this chimichurri inspired dressing soaks into every bite and unites all the other ingredients in summery perfection.Chris and I arrived in New Orleans after a very long day of travelling. Our lovely Air BnB host Georgia recognised two weary and hungry travellers and took us on a tour of the neighbourhood, which ended at the gorgeous St. Roch Market.If you are staying anywhere in the St. Roch neighbourhood or nearby, you need to stop by the marketplace. Walking inside you are welcomed by a line up of vendors on either side of the historic building each offering a different taste experience or regional cuisine. Chris fell in love with the ‘Dirty Mac and Cheese’, which features smoked gouda, crawfish, and bacon. My heart, however, belonged to the team at JuiceNOLA from the very first bite of their Greek Goddess Salad. When I tasted their Chimi Chimi Bang Bang Salad for lunch one day, and had to return for a second round at dinnertime that night, I knew I had to find a way to keep getting this salad in my face when I returned home.
The base of this salad is quinoa and your favourite green. I used oak leaf lettuce because I have a serious leafy green crush on it that will never end. To this you add butter beans. The team at JuiceNOLA used black beans so mix it up as you wish. The magic is in the dressing. Chimichurri is essentially a mix of parsley, coriander, chives, and basil with a spark of bright acidic sharpness and garlic. It is absolutely what makes this salad such a stand-out.The magic dressing aside, there are just so many bits and pieces in this salad that make every nibble unique and moreish. Into our solid base of quinoa + greens + beans we add chopped roasted capsicums and a healthy dose of pumpkin seeds. Toss everything together with the dressing and make sure all the nooks and crannies are coated in green deliciousness, and then top the bowl with avocado and feta. I may not be in New Orleans anymore, but I can bring some JuiceNOLA magic to work in my lunchbox everyday!
Chimichurri Quinoa Salad
Vegetarian | Gluten Free | Serves 3 generously | Leftovers will keep for up to two days in an airtight container in the refrigerator
Ingredients
- 1 cup dry quinoa
- 2 cups low sodium vegetable stock
- 1/2 head of oak leaf lettuce (or 4 cups of your favourite greens)
- 400 gram can butter beans, drained and rinsed well
- 1/2 cup chopped roasted capsicum
- 2 tablespoons pumpkin seeds
- 1 medium avocado
- 1/3 cup crumbed feta
For the chimichurri dressing
- 1/3 cup fresh basil leaves
- 1/3 cup fresh coriander leaves
- 1/3 cup fresh Italian parsley
- 1/4 cup chopped chives
- 1/4 cup lime juice (about 2 limes)
- 2 cloves garlic, roughly diced
- 1 tablespoon olive oil (or use oil from roasted capsicums)
Method
- Rinse quinoa thoroughly and place in a medium saucepan with vegetable stock. Bring to a boil, then cover with the saucepan lid and reduce heat to a simmer. Cook for 15 minutes then remove from the heat and let the quinoa stand, covered, for 5 minutes before fluffing with a fork. Cool to room temperature before proceeding with the recipe.
- While the quinoa is cooling, prepare the dressing. Place basil, coriander, parsley, chives, lime juice, garlic, and olive oil into the bowl of a small food processor. Process until everything is finely chopped and then pulse until pureed.
- To assemble the salad place cooled quinoa, lettuce, butter beans, roasted capsicum, pumpkin seeds and dressing into a large bowl. Pour chimichurri dressing over the top and then toss gently but thoroughly until everything is well mixed and coated in dressing.
- Thinly slice the avocado and place on top of the salad. Crumble feta over salad and serve.
I love everything about this, Amy! I have always wanted to travel to New Orleans and now I get to create a little piece of it right here in my own kitchen. How dreamy!!
Coco
http://craftylittlecoco.com/
Thank you so much! Your comment totally made my afternoon 🙂 I’m sure you’ll love this little slice of NOLA in your kitchen 🙂
I’m going to NOLA first chance I get. I’m making this salad first chance I get too.
Amy, you always make the best salads, love this one.
Aww I just LOVE that this was inspired by your recipe travels! It looks like the best salad ever!
This is fantastic and even though it’s not spring here I could easily enjoy this salad now. Love that you used butter beans, and oh my goodness…the chimichurri dressing is fantastic.
What a fantastic recipe! We’re BIG salad fans at our house so I’ve just pinned this for later. Thank you!
I love grain salads! I’ve never tried one with these flavors. I’m sure I’ll be fixing this soon 🙂