This shrimp quinoa salad is fresh and filling. Made with seasoned tuna steak, cooked shrimp, and a lemon dressing, it’s just as addictive as it is nutritious.
Place quinoa in a medium saucepan and cover with Kettle & Fire Chicken Bone Broth. Bring to a boil, then turn down the heat, cover, and simmer for 12-14 minutes, or until all 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 pan or 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 tuna and shrimp from heat, let cool, and cut into cubes.
Cut avocado, onion, radish, and 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.