Description
Colorful and delicious seafood quinoa salad made with nutritious chicken bone broth is the perfect light meal for a busy weeknight dinner.
Ingredients
Scale
- 1 cup uncooked quinoa
- 1 1/2 cups Kettle & Fire Chicken Bone Broth or water
- 1 (6-oz) tuna steak
- 8 ounces medium-sized shrimp, peeled and deveined
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon ground black pepper
- 1 avocado, diced
- 1/2 cup red onion, thinly sliced
- 2 radishes, thinly sliced
- 1 serrano pepper, sliced
- 1/4 cup fresh cilantro leaves, chopped
- Lemon wedges for serving
For the dressing:
- 1/3 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon ground black pepper
Instructions
- Place quinoa in a medium saucepan and cover with chicken bone broth. Bring to a boil, then turn down the heat, cover, and simmer for 12–14 minutes, or until all of the broth is absorbed. Remove from the heat and keep covered for 5 more minutes.
- Brush some olive oil on each side of the tuna steak. Sprinkle with 1/2 teaspoon Old Bay seasoning and 1/4 teaspoon ground black pepper. Set aside.
- Place shrimp in a medium bowl, season with 1/2 teaspoon Old Bay seasoning and 1/4 teaspoon ground black pepper. Mix well and set aside.
- Grease a cast iron griddle and heat it up over medium-high heat. Once the griddle is hot, place shrimp on it in one layer, leaving some room for the tuna steak. Cook each side of the shrimp for 2 minutes undisturbed.
- One minute before the shrimp is done, place the tuna steak on the griddle, sear each side for 30 seconds.
- Remove from heat, let cool and cut into cubes.
- Cut avocado, onion, radish, serrano pepper, and chop cilantro.
- In a small bowl, combine the dressing ingredients and mix well.
- Place all ingredients in a large mixing bowl. Pour the dressing over. Mix well.
- Dish and serve with lemon wedges.
Nutrition
- Serving Size: 1
- Calories: 538
- Sugar: 1.2g
- Sodium: 352mg
- Fat: 32.6g
- Saturated Fat: 5.5g
- Carbohydrates: 33.9g
- Fiber: 7.1g
- Protein: 28.1g
- Cholesterol: 103mg