Healthy Shrimp Quinoa Salad with Lemon, Tuna, and Avocado

kettleandfire.com

 

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 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

1. 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.

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 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.

5. One minute before the shrimp is done, place the tuna steak on the griddle; sear each side for 30 seconds.

6. Remove tuna and shrimp from heat, let cool, and cut into cubes.

7. Cut avocado, onion, radish, and serrano pepper and chop cilantro.

8. In a small bowl, combine the dressing ingredients and mix well.