Quinoa, Shrimp and Chimichurri Salad

Quinoa, Shrimp and Chimichurri Salad
You can never have too many main course recipes, so give Quinoa, Shrimp and Chimichurri Salad a try. This gluten free, dairy free, fodmap friendly, and pescatarian recipe serves 6. One serving contains 355 calories, 24g of protein, and 7g of fat. If you have water, salt and pepper, quinoa, and a few other ingredients on hand, you can make it. To use up the quinoa you could follow this main course with the Quinoa Pudding as a dessert. This recipe is typical of South American cuisine. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
Wash the quinoa in a fine strainer.
Ingredients you will need
QuinoaQuinoa
Equipment you will use
SieveSieve
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.
Ingredients you will need
Cooked QuinoaCooked Quinoa
QuinoaQuinoa
WaterWater
SaltSalt
Equipment you will use
BowlBowl
PotPot

Equipment

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Maysaran Arsheen Pinot Gris with a 4.5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.
Maysara Arsheen Pinot Gris
Maysara Arsheen Pinot Gris
A bright expression of fruit right up front, greeting your palate with notes of cut grass on a warm day. The wine is anchored by crisp acidity, but not so much as to overpower a fleeting tease of sweetness that leaves you smiling. Arsheen has a smart, refreshing character that will bestow clarity to a range of preparations of fish, fowl, and pork.
DifficultyMedium
Ready In45 m.
Servings6
Health Score25
Magazine