Chimichurri Shrimp Quinoa Salad
This is the first time I’ve cooked with quinoa. I’ve eaten it in numerous forms plenty of times and am now making it a regular part of my diet due to quinoa’s nutrient density of protein, fiber, b vitamins, and other minerals. The salad has chimichurri sauce mixed in with quinoa, shrimp, and grape tomatoes. If you aren’t a fan of shrimp, you can substitute cooked chicken breast.
Prep Time10 minutes mins
Cook Time25 minutes mins
Course: Side Dish
Cuisine: Colombian
Keyword: Colombian, Latin American, salad, seafood, side dish
Author: Alex Gorgos
- 1 lb 41/50 count shrimp
- 4 cups water
- 2 cups quinoa
- 1 tbsp olive oil
- 2 cups grape tomatoes sliced in half
- 1/2 cup chimichurri sauce
- salt and pepper to taste
Bring 4 cups of water to boil. Add in the shrimp and boil for 4-5 minutes. Remove the shrimp from the pot. Remove the shells and tails. Set aside.
Add the quinoa to the boiling water. Reduce the heat to medium low and cook for 20 minutes until all of the water has been absorbed.
Allow the quinoa to completely cool.
Mix together the quinoa, chimichurri sauce, salt, and pepper. Stir in the shrimp and grape tomatoes.