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Quinoa, Shrimp and Chimichurri Salad

Quinoa, Shrimp and Chimichurri Salad

Erica Dinho
5 from 16 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course, Salad
Cuisine Colombian
Servings 4 servings
Calories 438 kcal


  • 1 tablespoon olive oil
  • 2 cups of quinoa
  • 4 cups of water
  • Salt
  • 2 cups grape tomatoes quarter
  • 1 pound cooked shrimp
  • Salt and pepper
  • ½ cup of chimichurri sauce


  • Wash the quinoa in a fine strainer. 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.


Calories: 438kcalCarbohydrates: 58gProtein: 28gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 143mgSodium: 662mgPotassium: 783mgFiber: 7gSugar: 2gVitamin A: 837IUVitamin C: 10mgCalcium: 116mgIron: 4mg
Keyword quinua salad
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