10/18/21 IG Live Cooking Class
Chimichurri Salmon and
Chimichurri White Bean & Quinoa Veggie Bowl
Join me on Instagram Live @nutritionbymeghan 10/18/21 at 6pm EST (or tune in to the recorded IGTV) for a free virtual cooking class. Pick a dish to cook: Chimichurri Salmon with Smoky Cauliflower & Sweet Potato or Vegan Chimichurri White Bean & Quinoa Veggie Bowl. Simply gather your ingredients, log into Instagram, click on my live video and cook with me! Along the way we’ll discuss interesting nutrition information about the ingredients, and it’s a great opportunity to be able to ask me general nutrition and wellness questions.
Directions
Salmon:
1) Preheat oven to 425F.
2) Cube sweet potatoes and cut cauliflower into florets. In a bowl, toss with 2 Tbsp olive oil, paprika cumin, and salt and pepper to taste. Spread on a baking sheet and cook for ~25 minutes.
3) While veggies begin to cook, place salmon on a baking sheet. Lightly brush with 1 Tbsp olive oil, and season with salt and pepper. Optional: top with lemon slices to preserve moisture in salmon. Cook salmon for 10-14 minutes depending on preference for doneness.
4) While veggies and salmon are cooking, prepare chimichurri. In a blender or food processor place parsley, 1/4 cup olive oil, basil, garlic, vinegar, juice from half a lemon, red pepper flakes and oregano. Process until well combined. Or, if preparing sauce by hand, first finely chop parsley and garlic. Combine in bowl with rest of ingredients.
5) Serve salmon and veggies with sauce on top or on side.
Veggie Bowl:
1) Preheat oven to 425F.
2) In a small pot, combine quinoa and water. Place on stove over medium-high heat until boiling. Reduce to simmer and cook for about 15 minutes or until quinoa has taken up all the water.
3) While quinoa is cooking, cube sweet potatoes and cut cauliflower into florets. In a bowl, toss with 2 Tbsp olive oil, paprika cumin, and salt and pepper to taste. Spread on a baking sheet and cook for ~25 minutes.
4) While veggies and quinoa are cooking, prepare chimichurri. In a blender or food processor place parsley, 1/4 cup olive oil, basil, garlic, vinegar, juice from half a lemon, red pepper flakes and oregano. Process until well combined. Or, if preparing sauce by hand, first finely chop parsley and garlic. Combine in bowl with rest of ingredients.
4) Drain and rinse beans. Portion into serving bowls.
5) Portion quinoa, veggies and chimichurri into bowls with beans.
