Tamasin Noyes’ “Grills Gone Vegan” makes fabulous Red-Hot Chimichurri Sauce. The sauce is a personal favorite of ours and we used it every other week for a variety of healthy dishes using quinoa, Freekeh , or grilled summer vegetables. We used Tamasin’s Red-Hot Chimichurri Sauce to make a flavored quinoa salad. The chimichurri smells wonderful with a medley of smoked and red peppery flavors. For us, it is a perfect Latin-American “hot sauce” or the “Sriracha.”
The cookbook author, Tamasin added a small “Cook Smart” note on her recipe for the Grilled Tofu with Red-Hot Chimichurri Sauce: If serving the tofu with a cooked grain, such as rice or quinoa, stir 2 tablespoons of chimichurri sauce into the cooking water to subtly flavor the grain. Her “Cook Smart” note was genius and we started relying on the Red-Hot Chimichurri Sauce in a variety of grains and as condiment.
You can use any kinds such as freekah, cous cous, pasta or rice with the Red-Hot Chimichurri Sauce. It doesn’t necessarily have to be quinoa as long as few tablespoons of the sauce are added prior to cooking. Quinoa is our personal favorite.
- Heat a drizzle of olive oil in the pot (comes with a lid) over medium-high heat. Add the quinoa, cook, stirring for about 1 minute. Add the chimichurri and stir.
- Add the broth and bring to a rolling boil.
- Cover lid, lower the heat cook covered for at least 15 minutes.
- After 15 minutes, turn off the heat, and remove immediately. Let it cool down for 5 minutes before removing the lid.
- Fluff the quinoa gently with a fork and serve. You can leave it in the fridge (covered) for a few hours as a cold quinoa salad and they are great as leftovers.
- Add minced fresh cilantro for garnish.
about grills gone vegan
With summer approaching, we were contacted by the publishers of Tamasin Noyes’ “Grills Gone Vegan” and asked to review a copy of her new cookbook. With a fun new EVO outdoor cooktop to play around with, we jumped at the prospect of trying out some exciting grilling recipes this summer.
where to purchase
Grills Gone Vegan is available for purchase on Amazon.com
The cookbook delivers a variety of recipes for dishes packed with Latin, Asian, Mediterranean, Classic American and BBQ flavors. “Grills Gone Vegan” is written for both indoor and outdoor cooking, giving it the versatility for year-round use. Especially useful are the sauces and spice rubs from “Grills Gone Vegan” that can serve as the foundation for dishes from the cookbook itself or your own delectable creations. A personal favorite of ours is the “Red-Hot Chimichurri Sauce” – stir it in some quinoa, marinate tofu and veggies in it, top off a nacho, wrap or taco with it – it’s a handy sauce to keep around for a multitude of uses and dishes.
This item(s) was kindly sent to me to review by Tamasin Noyes’ “Grills Gone Vegan”. All products that are mentioned and reviewed here on my vegan blog are of my own personal opinions and I am not being compensated to review them, only just to share my thoughts. If I receive a product complimentary of the company, it will be stated so in the post, otherwise, all products are purchased myself for my own personal use.