Chaat is an Indian street food that is part snack, part salad. The word literally means “to lick,” hinting at its enticing taste: It is sweet, it is tart, it is spicy—every flavor is there. Quinoa, a nutrient-packed seed that cooks up like rice, adds a unique touch to the chaat. Although it is not Indian at all, it is one of my favorite ingredients because it is so versatile. The savory chaat is topped with full-flavored marinated shrimp. Hariyali means “green,” and the piquant marinade for the shrimp is fresh and bright from loads of fresh mint and cilantro.
Combine the quinoa and stock in small saucepan and bring to a boil. Reduce to a simmer, cover, and cook for 10 to 15 minutes, until the stock has been absorbed and the quinoa is tender. Let cool completely. (You can cover and refrigerate the quinoa for up to 1 day.)
In a medium bowl, combine the cooled quinoa with the pomegranate seeds, coconut, cucumber, onion, chile, cilantro, ginger, sugar, cumin, anardana, and amchur.
Toss to mix thoroughly and season to taste with sea salt. Squeeze the lime over the chaat and toss to combine.
In a blender, combine the yogurt, cilantro, mint, coconut, lime juice, ginger, chiles, garam masala, and salt. Add about ½ cup water and blend until combined. Transfer to a medium bowl, add the shrimp, and toss to coat with the marinade. Cover and marinate in the refrigerator for 30 minutes.
Prepare a gas grill for medium heat, prepare a charcoal grill, or heat a large grill pan over medium heat. Grease the grill grate or grill with a paper towel dipped in canola oil. Thread the shrimp onto skewers.
Grill the shrimp, turning occasionally and brushing with the melted butter, until cooked through and browned in spots, about 10 minutes.
Sprinkle the shrimp with chaat masala and serve the shrimp over the quinoa chaat.