Seafood Quinoa Salad

Ingredients

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

Preparation

1
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.
2
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.
3
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.
4
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.
5
One minute before the shrimp is done, place the tuna steak on the griddle, sear each side for 30 seconds.
6
Remove from heat, let cool and cut into cubes.
7
Cut avocado, onion, radish, serrano pepper, and chop cilantro.
8
In a small bowl, combine the dressing ingredients and mix well.
9
Place all ingredients in a large mixing bowl. Pour the dressing over. Mix well.
10
Dish and serve with lemon wedges.
.

About

Colorful and delicious seafood quinoa salad made with nutritious chicken bone broth is the perfect light meal for a busy weeknight dinner.

Yield:

4 servings

Added:

Friday, June 9, 2017 - 3:15am

Creator:

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