Seafood Quinoa Salad
"Quinoa is known for being high in protein, but it doesn't always get a lot of rave reviews for flavor. However, cooking it in a good broth changes everything. My pick for cooking quinoa is chicken bone broth. You can either make the broth at home or buy it online. In addition, this recipe comes with a dressing with zesty seasonings like Old Bay, Dijon mustard, and Serrano pepper that adds a big punch of flavor, while the mild chicken-flavored quinoa gives your taste buds a place to rest. The dressing for this salad is so delicious, you might want to make an extra batch."
Serves4
Preparation Time20 min
Cooking Time15 min
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
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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.
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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 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 from heat, let cool and cut into cubes.