Chimichurri Shrimp with Grilled Asparagus and Quinoa
Equipment
- Grill
- Saucepan
- Mixing Bowl
Ingredients
- 1 cup quinoa
- 1 pound large shrimp, peeled and deveined
- 1 bunch asparagus, trimmed
- 1 cup fresh parsley leaves
- 1/2 cup fresh cilantro leaves
- 3 garlic cloves, minced
- 1/4 cup olive oil, divided
- 2 tablespoons red wine vinegar
- 1 teaspoon red pepper flakes
- Salt and black pepper to taste
- Lemon wedges for serving
Instructions
- Rinse the quinoa and cook it in 2 cups of water with a pinch of salt. Bring to a boil, then reduce heat and simmer for 15 minutes until the water is absorbed. Fluff with a fork and set aside.
- While the quinoa cooks, combine the parsley, cilantro, garlic, 3 tablespoons olive oil, red wine vinegar, red pepper flakes, salt, and pepper in a bowl. Stir well to make the chimichurri sauce.
- Toss the shrimp with 2 tablespoons of the chimichurri sauce and a pinch of salt and pepper. Brush the asparagus lightly with the remaining tablespoon of olive oil and season with salt and pepper.
- Heat a grill or grill pan over medium-high heat. Grill the asparagus for 6 to 8 minutes, turning once, until tender with light char marks. Grill the shrimp for 2 to 3 minutes per side until pink and opaque.
- Divide the quinoa among four plates. Top with grilled asparagus and shrimp. Spoon extra chimichurri over everything and serve with lemon wedges.
Notes
Make the chimichurri a few hours ahead so the flavors have time to meld. Keep the shrimp on the grill just until they turn pink to avoid a rubbery texture. Leftovers store well in the fridge for one day and reheat gently in a skillet with a splash of water to keep the quinoa moist.
Course: Main Course
Cuisine: Argentinian
Equipment: Grill, Saucepan, Mixing Bowl
Cuisine: Argentinian
Equipment: Grill, Saucepan, Mixing Bowl