Seafood Quinoa Salad
By: Sharon Chen
Published: Friday, June 9, 2017 - 3:15am

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.