Thank you for filling out my Weeknight Simple poll for the recipe you wanted from my May batch. The Chimichurri Salad won by a huge margin, and I have a strong feeling that it’s going to be your mainstay all summer long!
A good chimichurri dressing can make almost anything taste exciting. Put it on a shoe and I’d probably still take a bite. Here, though, it gets paired with a lineup of real heavy hitters: quinoa, paneer, and butter beans, all coming together in a salad that eats more like a grain bowl.
Fresh May produce keeps things lively. Peppery arugula and tender asparagus bring brightness and crunch, while the chimichurri cuts through everything with sharp herbs and acidity. The result is hearty, protein-packed, and incredibly satisfying without feeling heavy.
Pack it up for a sunny picnic, bring it to a Memorial Day gathering, or make a batch for weekday lunches. And accept the rave reviews graciously.
Chimichurri Paneer, Butter Bean & Quinoa Salad
Serves: 4
Ingredients:
¼ cup finely diced onion(s)[40g]
avocado oil spray
6 oz paneer[168g] , cubed (or feta)
1 lb asparagus[425g] , trimmed & cut into 1/2 inch pieces
1 ½ cups cooked butter beans or 1 [14.5oz/425g can]
1 cup cooked and cooled white quinoa, [90g dry]
5 oz arugula[140g] , finely chopped
1 medium red bell pepper(s)[150g] , diced
Chimichurri Dressing
1 cup fresh herbs - combination of cilantro, parsley and mint [45g]
3 Tbsp. olive oil
3 Tbsp. red wine vinegar
1 Tbsp. lemon juice
¾ tsp. fine sea salt
¾ tsp. garlic powder or 1 small garlic clove
¾ tsp. red chile flakes
¾ tsp. dried oregano
2 Tbsp. water
Directions:
Step 1. Combine the diced onions with 2 Tbsp warm water and let sit for a few minutes to soften.
Step 2. Prepare the chimichurri dressing by blending all ingredients until smooth, adding a little more olive oil or water as needed to reach your desired consistency.
Step 3. Heat a skillet over medium heat and lightly spray with avocado oil. Add the paneer and cook until lightly browned on one side. (Skip if using feta)
Step 4. Blanch the asparagus in salted boiling water for 1–2 minutes, or microwave for 3–4 minutes, until bright green and fork-tender. Rinse under cold water.
Step 5. In a large salad bowl, combine the quinoa, arugula, paneer, asparagus, bell pepper, and softened onions (discarding any remaining water). Drizzle with the chimichurri dressing (start with 3/4th of the dressing and add more as needed), toss well, and serve.
Nutrition per serving(see disclaimer)
