Argentinian Brunch Feast: Chimichurri Shrimp & Quinoa Salad with Garlic Toast Points

Allergens

Shellfish (Shrimp)

Ingredients

• 1 cup quinoa 2 cups water 8 oz shrimp, peeled and deveined 1/2 cup chimichurri sauce 4 slices thick
• cut bread 4 cloves garlic, minced 3 tbsp unsalted butter Salt and pepper, to taste

Instructions

1. In a medium saucepan, bring water to a boil, add quinoa, and cook for 15 minutes or until tender. Fluff with a fork and set aside.
2. Heat a grill pan over medium high heat, season shrimp with salt and pepper, and grill for 3 minutes per side or until cooked through. Set aside.
3. In a small bowl, mix together chimichurri sauce and shrimp. Let marinate for 5 minutes.
4. Preheat oven to 400°F (200°C). Slice bread into 1 inch cubes and spread on a baking sheet. Combine garlic and butter in a small bowl, microwave until melted, and brush onto bread cubes. Season with salt and pepper. Bake for 5 7 minutes or until golden brown.
5. To serve, divide quinoa between two plates, top with shrimp, and drizzle with remaining chimichurri sauce. Arrange Garlic Toast Points around the edges of the plates.

Chef’s Insight

The key to this dish is balancing flavors and textures - creamy quinoa, tender shrimp, crunchy toast points, and aromatic chimichurri sauce.

Notes

For the perfect photograph, use a shallow white bowl to highlight the layers of flavors and textures in this dish.