Tamasin Noyes’ cookbook 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.”
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.
"Red-Hot Chimichurri Sauce' Recipe reprinted by permission from 'Grills Gone Vegan' by Tamasin Noyes. Published by Book Publishing Company (March 15, 2013).
For a spicier version, add extra 1-1½ tablespoons.
Keeping:: Leave it in the fridge (covered) for a few hours as a cold quinoa salad and they are great as leftovers.