Shrimp Quinoa Salad
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.
Ingredients
- 1 cup uncooked quinoa
- 1 1/2 cups Kettle & Fire Chicken Bone Broth
- 1 (6-ounce) 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 cuo 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
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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.
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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.
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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.
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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.
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One minute before the shrimp is done, place the tuna steak on the griddle; sear each side for 30 seconds.
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Remove tuna and shrimp from heat, let cool, and cut into cubes.
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Cut avocado, onion, radish, and serrano pepper and chop cilantro.
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In a small bowl, combine the dressing ingredients and mix well.
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Place all ingredients in a large mixing bowl. Pour the dressing over. Mix well.
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Dish and serve with lemon wedges.