Grilled Shrimp With Quinoa And Chimichurri

Delicious healthy Buddha bowl with shrimps, tomato, avocado, quinoa, lemon and arugula on the wooden table. Healthy food.

Ingredients (serves 4)

2 lbs shrimp (cleaned & peeled)

10 oz bag of red quinoa

1/2 white onion (finely diced)

1 Tbsp ground coriander

1 Tbsp red pepper flakes

1 handful of mint

1 handful of cilantro

1 handful of parsley

1/4 c brown sugar

1/2 c olive oil

1 clove of garlic

2 Tbsp chopped ginger

2 Tbsp lemon juice

Salt and pepper, to taste


Begin by pre-heating your grill. Rinse the quinoa before cooking it. Once the quinoa has been washed you can begin by sautéing the diced onion in a bit of oil. Add the coriander, salt, pepper, and quinoa. Then, continue to sauté for two minutes.

Add three quarts of water and bring to a boil, reduce to a simmer and cover for 10 to 15 minutes or until the water has been absorbed.

While the quinoa cooks, blend the ginger, garlic, mint, brown sugar, cilantro, lemon juice, pepper flakes, parsley, and olive oil in a food processor to finish the chimichurri.

Finish by seasoning the shrimp and grilling for about one minute each side or until the tails begin to curl.

Plate and enjoy.

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