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Quinoa, Srimp and Chiichurri Salad

Quinoa, Shrimp and Chimichurri Salad

Erica Dinho
Course Salad
Cuisine Colombian
Servings 6 servings


  • 1 tablespoon olive oil
  • 2 cups of quinoa
  • 4 cups of water
  • 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.
Keyword quinua salad
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