Chimichurri Bowl with Roasted Vegetables
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 2 zucchini
- 1 red bell pepper
- 1 ear of corn
- 1 tablespoon olive oil
- 15 ounces can black beans, rinsed well
- 4 ounces queso fresco
- 1 cup fresh parsley
- 1/2 cup fresh cilantro
- 1/2 cup olive oil
- 1/3 cup rice wine vinegar
- 3 cloves garlic
- 3/4 teaspoon ground red pepper
- 1/2 teaspoon cumin
- 1 dash Salt
- 1 dash Ground Black Pepper
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