Healthy Shrimp Quinoa Salad with Lemon, Tuna, and Avocado
Seafood lovers, eat your heart out. This shrimp quinoa salad is fresh, filling, tangy, and wholesome. Made with seasoned, tender tuna steak and cooked shrimp, this seafood salad is equally nutritious and delicious, offering a healthy dose of lean protein and omega-3 essential fatty acids.
An assortment of fresh, plant-based ingredients adds a variety of nutrients, flavors, and textures to this shrimp quinoa salad, such as lemon, avocado, cilantro, serrano pepper, radish, and red onion.
Served over savory quinoa cooked in Kettle & Fire Chicken Bone Broth and then topped with a lemon dijon dressing, you have yourself a winning seafood recipe for a potluck, when company’s coming, or even for a solo dinner and a few days’ worth of meal prep for lunch.
To prepare healthy quinoa, all you need to do is cook quinoa in a ratio of 1:2, using bone broth, regular low-sodium chicken broth, or water. Prepare a variety of healthy ingredients (such as vegetables, herbs, healthy fats, and proteins) to place over a bed of the cooked quinoa.
Aside from seafood, you can get creative with other proteins such as chickpeas, black beans, tofu, and shredded chicken. Since quinoa is a nutty, versatile grain, it pairs well with any kind of flavor combination—spicy, savory, or sweet.
You can even have warm quinoa for breakfast in place of oatmeal, topping it with blueberries, dried cranberries, slivered almonds, hemp hearts, maple syrup, vanilla extract, and almond milk.
Quinoa is a great plant food for promoting sustainable weight loss, as it’s rich in fiber to support digestive health. As one of the rare plant foods to contain all nine essential amino acids, quinoa is a complete protein, which makes it an excellent choice for those who follow a vegan or vegetarian diet.
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.
Sharon Chen is the founder and creator behind StreetSmart Kitchen, a recipe website that helps busy professionals to prepare healthy meals in less time they ever thought possible. Download her Top 18 One-Dish Meals Cookbook for free here: http://bit.ly/SSK-Free-Cookbook
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Healthy Shrimp Quinoa Salad with Lemon, Tuna, and Avocado
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