How to Cook Quinoa on the Stove Ingredients

Cooking quinoa on the stove is quick and easy because there are so few ingredients:

White Quinoa Grains – 1/2 cup (94g)

Water – 1 cup (usually, 1 cup is 240g, but I used about 194g to maintain the 2:1 water to quinoa ratio)

Salt – a small pinch (at most 1/8 teaspoon)

Black Pepper – a small pinch (at most 1/8 teaspoon)

Tools:

Pot – For boiling the quinoa.

Lid – For covering the grains so they can absorb the water and turn out fluffy.

Fork – To fluff the quinoa.

Large Spoon – For stirring and serving.

How to Cook Quinoa on the Stove Recipe

Learning how to cook quinoa on the stove top is easy: just follow a few, simple steps:

If Not Pre-Washed, Rinse the Quinoa

The quinoa package I used for this recipe said that it was pre-washed, so I didn’t rinse the grains. However, if your quinoa is homegrown or from a farmer, put the grains into a fine-mesh strainer or sieve and run them under cold water for 30-45 seconds to remove the bitter chemicals.

Bring Water to a Boil on the Stove

If you don’t need to wash the quinoa, the first step of the recipe is bringing the water to a boil on the stove. You’ll turn the heat to low or medium-low once you add the quinoa, but you can start with high heat if you want. As stated earlier, you need 2 parts of water for every 1 part of raw quinoa.

Add Salt and Pepper (Optional)

For more flavor, add a small pinch of salt and black pepper to the water. For more ideas on how to flavor quinoa, keep reading.

Once the Water Comes to a Boil, Add the Quinoa to the Pot

When the water comes to a full boil, pour in the quinoa. Use a large spoon to lightly stir the quinoa to make sure it’s evenly distributed within the pot.

Cover the Pot and Simmer on Low / Medium-Low for 10 Minutes

Once the quinoa grains are evenly distributed, turn the heat down to low / medium-low (I set it to gasmark 2 out of 6), cover the pot, and simmer the quinoa for 10 minutes.

Turn off the Heat and Fluff the Quinoa

After simmering the quinoa, take off the top and use the large spoon or a fork to fluff it. This will help ensure that it doesn’t turn out soggy. Be careful when taking off the lid since the steam will be heat.

Let the Quinoa Sit, Covered, for 5-10 Minutes so the Quinoa Can Absorb the Excess Water

Then, put the cover back on the pot, and let the quinoa sit for 5-10 minutes. This will give any residual water time to either be absorbed into the quinoa grains or evaporate into the air. In the video I let it sit for 15 minutes, but 5-10 minutes is fine–just check the grains for any remaining moisture

How To Tell if the Quinoa is Done

As explained in an EatingWell.com article, you know quinoa is done when the grain looks “popped.” In my video I say that popped quinoa is larger than raw and appears to have a light center, a dark circle around it, and another light circle around it.

Serve!

Now it’s time to served your quinoa. Enjoy!

How to Cook Quinoa on the Stove FAQ’s

Although making quinoa on the stove top is easy, here are answers to a few frequently asked questions to help you avoid any possible issues:

Do You Need to Soak Quinoa?

No, you do not need to soak quinoa. According to DrWeil.com, soaking quinoa can cause the bitter-tasting saponins normally found on the outer coating to leach deep into the seeds, making the unpleasant flavor impossible to remove. All you need is a quick rinse and your quinoa is ready to cook.

Do You Have to Rinse Quinoa?

No. According to FoodNetwork.com, most storebought quinoa is pre-washed, removing the bitter-tasting chemicals called saponins, so commercially-available quinoa usually doesn’t need to be rinsed before cooking. If you’re not sure, check the package to see if it says “pre-washed/rinsed.”

How to Rinse Quinoa

To rinse quinoa, place the raw grains in a fine-mesh sieve, making sure the holes are small enough to not allow the seeds to pass through. Then, run the raw quinoa under cold water for 30-45 minutes, watching for when the water passing through the strainer turns from white to clear then add the quinoa to boiling water for cooking or set aside in a bowl. Be aware that the wet grains will stick to the bowl.

How to Rinse Quinoa Without a Strainer?

To rinse quinoa without a strainer, food blogger Aysegul of FoodProolLiving.com suggests using cheesecloth, nut milk bag, French press, or a basket-style coffee filter. As stated previously, just make sure the holes are small enough the quinoa won’t pass through the small holes.

How Long Does Cooked Quinoa Last in the Fridge?

If stored in a sealed container, quinoa should last 3-5 days in the fridge. After more than 5 days, the grains will likely start getting soggy and the risk of mold starts increasing.

How to Reheat Quinoa

As explained by JanesKitchenMiracles.com, the best way to reheat quinoa is in the microwave.. First, place it in a bowl, fluff with a fork, cover with a damp paper towel, and then microwave on high for 30 seconds, then check to see if it needs more time.

Why Is My Quinoa Mushy?

If your quinoa is mushy, the grains didn’t absorb all the water. This could be because you used too much water, or maybe you took off the lid to check on the quinoa too many times.

Fix mushy quinoa by placing the lid back on the pot and cooking the quinoa on low heat for a few more minutes. If you’re tempted to take off the lid to check on the quinoa, a TheDailyMeal.com article suggests using a glass lid so you can see the quinoa as it cooks.

Cooking Other Types of Quinoa

Different colors of quinoa take more or less time to cook. Here’s a quick breakdown for your reference:

Red Quinoa:

To cook red quinoa on the stove, use the same procedure as for white quinoa–just simmer it longer, about 18 minutes, covered. Use the same 2:1 ration of water to uncooked grains.

Black Quinoa:

Cooking black quinoa takes longer than white or red, so simmer it on the stove for 20 minutes. Once again, use the same 2:1 ratio of water to raw quinoa.

Tricolor Quinoa:

Since the exact cooking time will depend on the ratio of white, red, and black quinoa in the tricolor mix, cook tricolor / rainbow quinoa for about 18-20 minutes. Refer to package directions for more guidance.

How to Cook Quinoa on the Stove Recipe Variations

For other ways to cook quinoa on the stove, you might want to consider:

Toasted Quinoa – For a more intense flavor, heat up 2 teaspoons of oil for 45-60 seconds, add the uncooked quinoa, and then stir for 5 minute. Eventually, the grains will turn golden brown and start smelling nutty. At that point, add the water and continue the recipe normally.

Boil in Bag – Boil-in-bag quinoa is a quick and easy way to make quinoa on the stove while ensuring it comes out perfectly fluffy every time.

Other Healthy Recipes

If you’re looking for more healthy recipes, you might want to try:

Beef Shank Soup with Vegetables – Plenty of meat, potatoes, and other vegetables make this amazing.

Microwave Applesauce for One – This thick, unsweetened applesauce has lemon to bring out the flavor.

Baked Butternut Squash – Learn how to cook butternut squash in the oven so it’s healthy and delicious.

More Argentinian Recipes

For more South American and Argentinian recipes, take a look at:

Carrot Salad – Grated carrot, lemon juice, olive oil, and salt are surprisingly good together.

How to Cook Milanesa Steak in the Oven – Baking milanesa in the oven is a lot healthier than frying it.

Chimichurri Sauce Recipe – This classic Argentinian steak sauce is full of tangy garlic flavor.

How to Cook Quinoa on the Stove Recipe Instructions

YouTube Video

Be sure to watch my YouTube video tutorial, too:

The post How to Cook Quinoa on the Stove appeared first on ParnellTheChef.

My recipe for carrot salad is easy and delicious. Originally French, this salad is a common side dish in Argentine cuisine. Since I make my carrot salad without mayonnaise or raisins, my version is a lot lower in calories than the southern version. If you are looking for a simple, quick, delicious, and healthy side dish for any meal, keep reading.

Recipe for Carrot Salad without Mayonnaise

Although the focus of this article is the Argentine recipe for carrot salad, there are other versions in Russia, France, and also the southern United States. Just like in Argentina, southern carrot salad starts with grated or julienne carrots. However, instead of a simple, French-inspired dressing, the grated carrots are coated in mayo and mixed with raisins and pineapple, a bit of sour cream, and a sprinkle of sugar finishing off the dish. Even though it is definitely delicious, it is not a low-calorie side dish.

Instead, the French-inspired Argentinian version has a simple lemon vinaigrette dressing. Since the carrot salad has no mayo, no raisins, and no pineapple, it is low in calories and refreshing, making it the perfect side to milanesa a la napolitana, Argentinian veal Parmesan, or steak.

Argentine Carrot Salad

Grating the Carrots

The first step is preparing and grating the carrots. Although most recipes call for peeling the carrots, I never do, so that is one less step. Next, you have to shred the carrots. Using a food processor is easy, but I always just use a box grater. Honestly, I am not quite sure why, but I think that grated carrot salad is better when you grate the carrots by hand on a cheese grater. My guess is that perhaps using a box grater creates really small holes in the carrot shreds, allowing the dressing to penetrate deeper. Whatever the reason, I definitely notice a difference. Besides, you have to clean the food processor afterwards. As with other things in life, taking a shortcut at the beginning may lead to more work in the end.

Other Ways to Shred Carrots

If you don’t want to grate the carrots by hand, there are other ways to shred them. You could also julienne them, a technique in which is cut into long, thin strips. You can use a julienne peeler to cut the strips, or you can cut the carrots into long, thin strips with a knife. Honestly, I think that julienning carrots by hand is a lot of work. It is much easier to just grate them by hand on a cheese grater.

Another option is to use a vegetable peeler. Instead of stopping once you have removed the peel, continue running the vegetable peeler on the surface of the carrot. This will produce long, wide, very thin strips of carrot. This is a good technique if you don’t have a box grater, but once again, I think that using a box grater is faster and easier.

Here are a few tips to make grating the carrots for the salad easier:

1. Just before grating the carrots, snap or cut off the pointed end: it is easier to grate a flatter surface.
2. 2. Hold the carrot and simply move it over the surface while pushing down.
3. Even though I am sure you could use the side with the smaller holes, I prefer using the larger holes.
4. Place the box grater on top of a large, flat plate to give the grater a stable base and to catch the shreds.

Once the carrots are grated, time to add the dressing.

Carrot Salad Dressing

The best part of my recipe for Carrot Salad Dressing is that it is vegan and has no mayo. A simple drizzle of lemon juice and olive oil, along with a sprinkling of salt, is more than enough. Although you could mix the ingredients to form a dressing before pouring it over the salad, I usually do not. Instead, I just squeeze lemon juice, drizzle olive oil, and sprinkle salt over the salad and then mix. If all of the shreds of grated carrot appear to be coated with the dressing, I give it a taste. I then adjust if necessary.

There are even easier options, too. Apple vinegar vinegar or red wine vinegar, along with a bit of salt, are two good options. As you can see, a no mayo dressing is easy, low in calorie, and vegan. That makes it the perfect dressing for a simple side dish.

Now that you know how to make the salad, let’s take a closer look at its French origins.

French Carrot Salad: Carottes Râpées

As I already said, carrot salad was likely introduced to Argentina by French immigrants. Known as carottes râpées in France, French carrot salad is common in cafes, delis, and home kitchens. It is made by peeling the carrots and then grating them on a box grater. According to Stephane from The French Cooking Academy YouTube channel simple dressing of lemon juice, olive oil, and red wine vinegar is common. In an article on his website, writer David Lebovitz suggests a simple vinaigrette of olive oil, lemon juice, and Dijon mustard, so as you can see, the salad goes well with a lot of dressings. Sprinkled with a bit of parsley for color, the salad is just as beautiful as it is delicious.

I can’t remember where I heard that this salad was of French origin, but the similarities between the Argentine version and the French version suggest that there is definitely a link. The fact that, according to Wikipedia, up to 17% of Argentines have at least partial French ancestry indicates that there is bound to be at least bits and pieces of French culture in Argentina. Considering the similarities between the recipes and the number of French immigrants to Argentina, there is no doubt that this recipe is of French origin.

Recipe Review

This recipe for carrot salad was absolutely delicious. Simple to make, delicious, and healthy, it doesn’t really get much better. What I especially like is that it is delicious and light, making it the perfect side for a heavy meal. It would be perfect for a barbecue, either Argentine or American. Even if the ribs at an American barbecue are good, sometimes the heavy sides such as macaroni and cheese, mayo-based coleslaw, and cornbread take away from the main attraction. However, since this carrot salad recipe has no mayo, raisins, or pineapple, is is light and refreshing. A few bites of this is sure to cleanse your palate and allow you to enjoy the main course even more.

Although I think that most Argentines would serve this carrot salad immediately, I have noticed that the flavor matures over time. So, if want a more complex flavor, I would toss the shredded carrot with lemon juice and olive oil, but not salt, and then chill in the refrigerator for a few hours. Then, add salt just before serving. I do not think this makes the carrot salad better necessarily, just different.

If you are looking for a quick, easy, healthy side that won’t compete with the main course for attention, be sure to give this a try.

Other Healthy Recipes

If you’re looking for more low-sugar, low-fat, and low-carb recipes, be sure to take a look at:

Microwave Applesauce Recipe – If you need a healthy dessert for one that’s simple to make, this is it.

Baked Butternut Squash – Learn how to bake butternut squash in the oven so it turns out delicious.

How to Cook Quinoa on the Stove – Making light, fluffy, and delicious quinoa is super quick and easy.

Recipe for Carrot Salad

YouTube Video

Be sure to watch my video tutorial, too:

Links:

Classic Southern Version:

French Cooking Academy: https://www.youtube.com/channel/UC0lG3Ihe4LGV851lODRIS5g

https://www.davidlebovitz.com/carottes-rapee/

https://food52.com/blog/22790-french-grated-carrot-salad-carottes-rapees-we-can-t-stop-making

https://en.wikipedia.org/wiki/French_Argentines

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Breaded Steak In the Oven (Milanesa)

Breadead steak or “milanesa” is one of Argentina’s most popular dishes. Found throughout Latin America, Spain, Italy, Germany, and other countries, breaded steak is common in many cultures. Although it is usually fried, my breaded steak recipe in the oven give you a lot of flavor with a lot less of the fat and calories.

Argentinian Milanesa

As previously stated, “milanesa” is one of Argentina’s most popular dishes. Although Argentina is known for its steak dinners of New York Strip or Ribeyes, milanesa is actually the most common type of beef eaten in Argentina. Although many types of meat can be used, most Argentinian chefs say that sirloin tip is the best cut of steak to use for a breaded steak recipe. This cut of meat is often sold as “sandwich steak” in the United States. Other commonly used cuts of meat include round steak and thinly-sliced eye of round steak.

The simplest way to make breaded steak is to first coat pieces of meat in flour, then dunk them in beaten egg, and cover them in bread crumbs, then fry them. Although this is great, marinating the beef in beaten eggs with spices such as garlic and parsley for a few hours to overnight is a great way to infuse milanesas with extra flavor.

Baking breaded steak in the oven instead of frying is a good way to make a usually oily dish lighter and healthier. Even though it is hard to compete with fried food, marinating the milanesas in beaten eggs and spices infuses the meat with a ton of flavor, helping to make up for the decrease in fat in the oven baked version.

Although breaded steak can definitely be served plain, I like to squeeze a bit of lemon juice on my milanesa. Other common condiments for Argentinian milanesas are mayonnaise and Savora mustard. However, with the herb marinade, my breaded steaks already have a ton of flavor.

Toppings can be added to a breaded steak as well. In Argentina, certain combinations of toppings are given names:

milanesa a callabo: with fried eggs

milanesa a fugazza: with onions and cheese

milanesa a la napolitana: with ham, tomato sauce, and cheese

If you are looking for an easy and delicious recipe, be sure to try my breaded steak in the oven recipe: it will become your new household staple.

Breaded Steak In the Oven Recipe

Argentinian Milanesa Video Recipe:

Other Links:

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Lemon Mustard Chicken

Lemon mustard chicken using Savora mustard is a traditional Argentine dish. Although lemon and mustard is not a common flavor combination in the United States, using Savora mustard makes this flavor combination unforgettable. If you are looking for an easy and delicious weeknight chicken recipe, be sure to try lemon mustard chicken.

Savora Mustard

Invented in 1899, Savora mustard is a French mustard that was first imported into Argentina in 1938 by Atlantis Ltd. Now, Savora is so common that it has become synonymous with mustard in Argentina.

Savora is very different from American yellow mustard. Similar to a blend of honey and Dijon mustard, Savora mustard has a unique blend of spices such as cinnamon, nutmeg, cloves, garlic, celery, tarragon, sugar, honey, and white wine vinegar. It is absolutely delicious, and if you try it, it will become your new favorite condiment. Although yellow mustard could work in this lemon mustard chicken recipe, Savora is much more complex, so using regular American mustard would leave this dish lacking a lot of flavor. If you want to try this lemon mustard chicken recipe, I highly suggest using Savora mustard.

If you would like to try Savora mustard, you can follow this link to buy Savora mustard:

https://amzn.to/2Ec0EEF

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Lemon Mustard Chicken Recipe

I used chicken leg quarters for this recipe, but I think that any piece would work.

The recipe starts with a simple brine. I have tried multiple brines and soaks, and my recommendation is to use a normal brine along with a bit of lemon juice. Once you are done brining the chicken, remove it from the brine and dry it. Make a lemon mustard herb butter rub to put not only on the skin but also under the skin: this part of the baked chicken recipe is a bit messy, but it is worth it if you want a lot of flavor.

I baked the chicken leg quarters on a bed of vegetables so that the chicken can stay out of the juices and get a crispy skin. Although almost any vegetable would be delicious, I recommend using butternut squash since its subtle, sweet flavor combines very nicely with lemon. In fact, this Argentine recipe inspired my butternut squash pie because I liked how the lemon, along with the sweetness of the mustard, really enhanced the butternut squash. As a chef, knowing two different gastronomies, Southern / Soul Food and Argentine, has been very helpful because different cultures use different ingredients and combine flavors in different ways. So, if you are looking for a pumpkin pie recipe that is even better than pumpkin pie, be sure to try my butternut squash pie: it’s the perfect way to add a slight twist to Thanksgiving!

This baked chicken leg quarters recipe is absolutely delicious. If you are looking for an easy weeknight chicken recipe that is different enough to awaken your taste buds, be sure to try Argentine lemon chicken with mustard.

Lemon Mustard Chicken Recipe Instructions

YouTube Video Recipe

Be sure to watch my recipe video on YouTube:

Recipe Links

https://www.parisgourmet.com/new-products/savora-mustard-from-france

https://www.savora.com.ar/historia

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This Provoleta recipe from Argentina is the perfect fried cheese appetizer. The result of an Italian immigrant’s desire to blend Argentine cuisine and Italian cuisine, Provoleta is the perfect appetizer for an Argentine steak dinner or barbecue. Although a classic Provoleta is cooked on the grill, this pan Provoleta recipe can be made anywhere at anytime. If you want to learn how to make Provoleta, as well as more about the history and origin of this Argentine delicacy, keep reading.

Provoleta Recipe History

Provoleta was invented by Natalio Alba in 1940. He was an Italian immigrant to Argentina, and he wanted to find a way to combine Italian and Argentine culinary traditions. He worked in the dairy industry, and since Italy had a long history producing fine cheese and Argentine for incredible steak, he decided to invent a fried cheese appetizer of Italian origin to be served with an Argentine steak dinner or barbecue. “Provoleta” was trademarked in 1963, so Provoleta is both a brand and a dish. In fact, other companies selling discs of cheese to make fried cheese appetizers describe their product as “provolone parrillero” (grilling provolone) or “provolone hilado” (stringed provolone) in order to not infringe on the trademark.

Although the word “Provoleta” comes from provolone, my research suggests that they are not the same. People in Argentine say that Provoleta is a bit spicer than provolone, likely due to differences in enzymes used to curdle the milk, but even after doing hours of research, the exact ways in which Provoleta differs from provolone are still unclear. If you are outside of Argentina, my research suggests that a mild, unsmoked, unaged provolone is likely the best substitute; however, after making this provoleta recipe with different types of provolone, my taste preference is for a sharp provolone.

Provoleta Recipe

Whatever type of cheese you use, the first key to a good Provoleta fried cheese appetizer is using a piece of cheese that is thick but not too thick. For the video I used a 1/4 pound disc of provolone that was about 1/2 inch thick. My recommendation would be to not use a piece that is less than 1/4 inch and no more than 1 inch thick: if it is too thin, it won’t hold together, and if it is too thick, the center won’t melt.

The second key to any good Provoleta recipe is allowing the cheese to form a thin crust before frying it. Most Provoleta recipes call for flouring the cheese before frying, and then letting the cheese sit in the refrigerator, unwrapped, for 30 minutes to 1 hour. By flouring the cheese and exposing it to air, you allow the cheese to develop a slight crust: this slight crust will help your fried cheese appetizer to hold together while frying. Although Provoleta is traditionally made on the grill, making Provoleta in a pan with oil is a quick and easy way to make a fried cheese appetizer anywhere. In fact, in Argentina you can even buy “provoleteras,” grill and oven safe Provoleta molds, in order to bake Provoleta. Although full-sized Provoleta molds exist, dishes resembling deviled egg platters are very common as well: after cutting the cheese into cubes, you put the cubes into the small wells and make bite-size pieces of Provoleta, either in the oven or on the grill, that make individual servings.

When frying the Provoleta, I would recommend using a medium-high heat, and checking the Provoleta after one minute. Frying cheese is easier explained in a video, so be sure to watch my recipe video to learn how to make a fried cheese appetizer.

Although Provoleta is delicious on its own, in Argentina it is very common to dust the fried cheese appetizer with oregano and crushed red pepper. I have also seen a very thin slice of tomato added to the Provoleta while it is still cooking but will not be slipped again, the sweetness enhancing the fried cheese flavor. A drizzle of olive oil or red wine vinegar would be delicious as well.

Provoleta Recipe Instructions

Provoleta Recipe Video

For more detailed instructions, be sure to watch my recipe video:

Provoleta Recipe Links

https://en.wikipedia.org/wiki/Provoleta

http://villatte.com.ar/de-cocina/provoletera-villatte-30320.html

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The best chimichurri sauce recipe is very easy. Chimichurri is a garlic and parsley steak sauce from Argentina and Uruguay. It comes in two versions: green and red chimichurri, and it good not only steak but also on chicken, rice, sausage–and even pizza! Read my article to learn how to make chimichurri sauce.

Origin of Chimichurri Sauce Recipe

As previously mentioned, chimichurri sauce is a garlic and parsley steak sauce, along with other spices such as oregano and crushed red pepper. There are various stories as to how this steak sauce got its name.

Although historians do not think these stories are very likely, two theories suggest that the sauce was invented by English-speaking people, and that the word “chimichurri” is the result of Spanish-speaking people mispronouncing English words. According to one story, an Englishman named Jimmy Curry was living in Argentina when he invented the sauce. When the native Spanish speakers of Argentine tried pronouncing his name, they mispronounced it “Chimmy-Churri,” the mistake eventually sticking as the name of his sauce. Another theory is that Argentines misunderstood British prisoners-of-war during a failed invasion of modern-day Argentina who said “give me curry” in an effort to get spices to liven up their bland rations.

However, a more likely explanation for the origin of chimichurri is that it is the corruption of a Basque word that not only sounds like “chimichurri” but also describes a garlic sauce similar to the Argentine recipe. A lot of people from the Basque region of Spain emigrated to Argentina, so historians believe this to be the most plausible theory. However Chimichurri came to be, it is the perfect sauce for any Argentine steak dinner or barbecue.

Chimichurri Sauce Recipe Ingredients

As previously stated, the basis of any classic chimichurri sauce recipe is garlic and parsley. Oregano, black pepper, and crushed red pepper are in almost all recipes, as well as some sort of oil and vinegar. However, there is a big discrepancy between chimichurri sauce recipes written in English and those from Argentina.

Many English recipes call for olive oil and lemon juice. From my own personal experience and through my research, these two ingredients seem to not be very common in traditional chimichurri sauce recipes. Instead, a neutral, refined vegetable oil, such as sunflower oil or corn oil, along with some sort of vinegar, usually red wine vinegar, are the most common liquids. I have seen bay leaf in some recipes, but very few Argentine recipes call for onion–and even fewer for tomato. Almost no recipes from Argentina include cilantro.

The most important component of any chimichurr sauce recipe is the garlic. Although it is possible to use less garlic than in my recipe, I definitely recommend using a garlic press to prep the garlic. Crushed garlic releases a lot more garlic oil–and thus flavor–than chopped garlic, so your chimichurri will have a much more intense garlic flavor if you use crushed garlic. If using crushed garlic, measure the crushed garlic for your sauce, not the whole garlic clove before it is crushed. Although just 10 grams of crushed garlic may be as much as 1/2 of a head of garlic, making the best chimichurri sauce recipe is worth the extra effort.

My recipe is authentic because it is based on the recipe of an Argentine catering company and YouTube channel called Locos X El Asado (Crazy About Barbecue). Although their recipe was somewhat vague, I used their recipe as a springboard and combined it with what I remembered eating in Argentina. Now, I can proudly say that this is a delicious, authentic recipe.

Chimichurri Sauce Recipe:

Chimichurri Sauce Recipe Video:

Be sure to watch my YouTube recipe video:

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