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.