Tuesday, May 2, 2017

Chili Shrimp Quinoa Bowl with Mango and Jalapeño Chimichurri

Weeknight meals don't have to be boring. This shrimp bowl is so simple to put together, but offers an amazing amount of protein and vitamins and is naturally gluten-free. The taste reminds me of vacation - the sweet mango is perfect paired with the spicy shrimp and chimichurri. If you don't like seafood, simply substitute chicken. Or, if you want a vegan bowl, add tofu or white beans.


1. Combine chimichurri ingredients in a food processor or blender until smooth. Set aside.



2. Combine the shrimp and spices in a small bowl. Heat olive oil in a large skillet over medium-high heat; add shrimp and cook until pink and cooked through.



3. Place quinoa into serving bowls and top with shrimp and diced mango. Drizzle with chimichurri sauce and serve.


Chili Shrimp Quinoa Bowl with Mango and Jalapeño Chimichurri
Serves 4

All you need:
Chimichurri
1/3 cup olive oil
3 jalapeño peppers, seeded
1 shallot, chopped
2 garlic cloves
1 small bunch cilantro
1 small bunch flat-leaf parsley
1 teaspoon dried oregano
Zest and juice of 1 lime
2 tablespoons red wine vinegar
Pinch salt
Pinch sugar

Shrimp
1 pound peeled, deveined shrimp
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil

4 cups cooked quinoa
1 ripe mango, diced

All you do:
1. Combine chimichurri ingredients in a food processor or blender until smooth. Set aside.
2. Combine the shrimp and spices in a small bowl. Heat olive oil in a large skillet over medium-high heat; add shrimp and cook until pink and cooked through.
3. Place quinoa into serving bowls and top with shrimp and diced mango. Drizzle with chimichurri sauce and serve.

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