Argentinian Gluten-Free Brunch Delight: Chimichurri Shrimp & Quinoa Bowl

Allergens

Shellfish (shrimp)

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups cooked quinoa
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1/4 cup chopped parsley
• Salt and pepper, to taste
• Chimichurri sauce (recipe below) Chimichurri Sauce:
• 1 cup fresh parsley, finely chopped
• 3 garlic cloves, minced
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions

1. In a medium bowl, combine shrimp with half of the chimichurri sauce. Mix well and let marinate for 30 minutes in the refrigerator.
2. Preheat a grill or grill pan over medium high heat. Grill shrimp until pink and cooked through, about 2 3 minutes per side.
3. Divide quinoa among 6 bowls. Top with marinated and grilled shrimp, cherry tomatoes, and avocado slices.
4. Drizzle remaining chimichurri sauce over the top and season with salt and pepper to taste.

Chef’s Insight

The combination of flavors in this dish truly represents Argentinian cuisine, with the brightness of chimichurri complementing the richness of shrimp and quinoa.

Notes

This dish is high in protein and fiber, making it a satisfying and nutritious brunch option.