For the Chimichurri Shrimp

In a food processor, combine the red wine vinegar, lemon juice, salt, garlic, and onion.  Process until finely minced.  Then add the herbs to the food processor.  Pour in the olive oil while pulsing.  Pulse until the herbs are finely minced, but not pureed.  Place the shrimp in a ziploc bag and pour 3/4 cup chimichurri over the shrimp.  Seal the bag and refrigerate overnight (or at least 1 hour).  When ready to prepare the shrimp, remove from the marinade and skewer.  Heat a grill to medium high heat and cook the shrimp for 2 minutes on each side, until cooked through.

For the Quinoa Pilaf

In a saucepan, bring the water to a boil.  Add the quinoa, cover, and lower the heat to a simmer.  Let the quinoa simmer for 10 minutes, then add the kale on top, cover, and simmer for 5 more minutes.  Turn off the heat and let stand for 5-7 minutes until the quinoa is tender.

Meanwhile, in a small bowl, whisk to combine half of the lemon juice, the zest, olive oil, green onion, and pine nuts.  When the quinoa is tender, pour the lemon juice mixture over the quinoa and fluff to combine.  
Add salt and pepper to taste.

Place the quinoa pilaf on a serving platter.  Top with the shrimp skewers and an additional sprinkle of lemon juice.