Quinoa, Shrimp and Chimichurri Salad
Quinoa, Shrimp and Chimichurri Salad is a gluten free, dairy free, fodmap friendly, and pescatarian main course. For $2.81 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 355 calories, 24g of protein, and 7g of fat each. This recipe from My Colombian Recipes requires grape tomatoes, bbq sauce, salt, and water. From preparation to the plate, this recipe takes about 45 minutes. 982 people have tried and liked this recipe. It is a reasonably priced recipe for fans of Latin American food. With a spoonacular score of 92%, this dish is great. If you like this recipe, take a look at these similar recipes: Quinoan and Avocado Chimichurri Salad for Food Bloggers Against Hunger, Make-Ahead Chimichurri Shrimp and Corn Salad, and Chimichurri Quinoan And Corn Patties.
Servings: 6
Ingredients:
2 cups grape tomatoes, quarter
1/2 cup of chimichurri sauce
1 tablespoon olive oil
2 cups of quinoa
Salt
Salt and pepper
1 pound cooked shrimp
4 cups of water
Equipment:
sieve
bowl
pot
Cooking instruction summary:
Wash the quinoa in a fine strainer. Place the water, salt and quinoa in a medium pot and bring to a boil. Reduce heat to low and simmer until water is absorbed, about 20 minutes.In a medium bowl mix all the salad ingredients and set aside. Toss the cooked quinoa with the rest of the ingredients and serve.
Step by step:
1. Wash the quinoa in a fine strainer.
2. Place the water, salt and quinoa in a medium pot and bring to a boil. Reduce heat to low and simmer until water is absorbed, about 20 minutes.In a medium bowl mix all the salad ingredients and set aside. Toss the cooked quinoa with the rest of the ingredients and serve.
Nutrition Information:
covered percent of daily need
