ArgentineMedium · Warm
Chimichurri Beef and Herbed Quinoa
Ground beef is cooked until properly browned, then tossed with a sharp chimichurri of parsley, garlic, red wine vinegar, and olive oil that cuts through the richness cleanly. Quinoa stirs in the same herbs and carries the sauce into every bite. It is the meal-prep formula in its truest form: bold, balanced, and better cold than most things are warm.
Prep
20 min
Cook
30 min
Rest
5 min
Total
55 min
Method
1
Finely chop parsley and mince garlic. In a bowl, combine parsley, garlic, olive oil, red wine vinegar, cumin, paprika, salt, and black pepper. Whisk together and set aside. This sauce actually tastes better after sitting for 30 minutes, so make it first and let it rest while you cook the protein and grain.
2
3
Transfer steaks to a cutting board and rest for 5 minutes. This step is crucial — cutting too soon means losing all those flavorful juices. While resting, the carryover heat will bring internal temperature up to perfect medium.
4
Let containers cool completely to room temperature before refrigerating. Chimichurri beef and quinoa is even better on day 2 and 3 as the flavors marry. To reheat: microwave uncovered for 2-3 minutes, then add a fresh drizzle of chimichurri if desired.
B
Nutri-Score
Good balance
A–E · lower is better · score 0
Calories
990
per serving
Calorie-dense · 990 kcalHigh in protein · 52gSource of fibre · 12gLow sugar · 5g
Protein
52g
Carbs
68g
Fat
58g
Sat. fat
9g
Fiber
12g
Sugar
5g
Sodium
1421mg
Gluten FreeHeart HealthyHigh Protein
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
15
per serving
ECarbonBEU all-round· carbon sets the grade
Water
3.4m³
Land
308Pt
Runoff
0.2g P
Beef Steak drives 97% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
3
Sweet
5
Salty
4
Sour
2
Bitter
3
Spicy
Textures
TenderFluffySaucy
Aromas
HerbalSavorySmokyCitrus
Kitchen Equipment
Primary Tool
SkilletSkilletSaucepanChef KnifeCutting BoardMixing BowlWhiskMeasuring SpoonsMeasuring CupsMeal Prep ContainersPlastic WrapPaper Towels
Counter FootprintMedium
Safety & Storage
Cooking Temperature
Sear beef steaks to minimum internal temperature of 145°F for medium-rare or 160°F for medium doneness. Use a meat thermometer to verify.
Cross Contamination
Use separate cutting boards for raw beef and ready-to-eat ingredients like quinoa and chimichurri sauce.
Storage
Cool all components completely to room temperature before refrigerating in airtight meal prep containers. Store beef separate from grain to prevent cross-contact.
Shelf Life
Consume meal prep portions within 3-4 days when kept refrigerated at 40°F or below. Do not leave at room temperature for more than 2 hours.
Handling
Let beef rest 5 minutes after cooking to redistribute juices. Cutting too soon causes significant liquid loss and less tender results.
Allergen Warning
Quinoa is naturally gluten-free but may be processed in facilities that handle wheat. Verify certified gluten-free labeling if celiac or gluten sensitivity applies.
Cooling
Cool cooked food rapidly: from 135°F to 70°F within 2 hours, then from 70°F to 40°F within 4 hours. Use shallow containers (max 2 inches deep), divide into portions, or use ice baths. Do not cool food by leaving it at room temperature until completely cool.
Pro Tips
Make Ahead
Make your chimichurri first and let it sit while you cook the beef and quinoa — those 30 minutes of rest time develop the flavors into something richer and more complex than fresh sauce ever could.
Substitution
{"classification":"substitution","text":[" When substituting chicken, sear to minimum internal temperature of 165°F (74°C) as measured with a meat thermometer."]}
Storage
Keep chimichurri in a separate small jar in the fridge — the sauce stays vibrant and fresh while the quinoa and beef can be portioned into containers. Combine them when you're ready to eat.
Batch Cooking
Double the chimichurri recipe and store the extra in your fridge for up to two weeks. It’s an instant upgrade for grilled chicken, roasted potatoes, or even scrambled eggs on busy mornings.
From the chef
Chimichurri is the sauce that makes this dish worth building into your Sunday rotation. Ground beef browns properly — not steamed, actually browned — then gets tossed with a sharp mix of parsley, garlic, red wine vinegar, and olive oil that cuts straight through the richness. The herbed quinoa carries those same flavors into every bite. This combination is genuinely better cold than most things are warm, which means day three from the fridge is not a compromise. It is the point.
TagsMeal PrepHigh ProteinGluten FreeWeeknight
Source: generated · May 30, 2026