Colorful and delicious seafood quinoa salad made with nutritious chicken bone broth is the perfect light meal for a busy weeknight dinner or a fancy weekend brunch with friends.

Colorful and delicious seafood quinoa salad made with nutritious chicken bone broth is the perfect light meal for a busy weeknight dinner.

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 here.

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.

This quinoa salad provides everything you need for a healthy entrée, including lean protein from tuna and shrimp as well as the quinoa, healthy fats from the avocado and olive oil, a serving of crunchy fresh vegetables and all the added benefits of real slow-roasted bone broth.

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Colorful and delicious seafood quinoa salad made with nutritious chicken bone broth is the perfect light meal for a busy weeknight dinner.

Seafood Quinoa Salad

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  • Author: Sharon Chen
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main, Gluten Free
  • Method: Grill & Stove
  • Cuisine: American
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Description

Colorful and delicious seafood quinoa salad made with nutritious chicken bone broth is the perfect light meal for a busy weeknight dinner.


Ingredients

Scale
  • 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
  • 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

Instructions

  1. 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.
  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 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 from heat, let cool and cut into cubes.
  7. Cut avocado, onion, radish, serrano pepper, and chop cilantro.
  8. In a small bowl, combine the dressing ingredients and mix well.
  9. Place all ingredients in a large mixing bowl. Pour the dressing over. Mix well.
  10. Dish and serve with lemon wedges.


Nutrition

  • Serving Size: 1
  • Calories: 538
  • Sugar: 1.2g
  • Sodium: 352mg
  • Fat: 32.6g
  • Saturated Fat: 5.5g
  • Carbohydrates: 33.9g
  • Fiber: 7.1g
  • Protein: 28.1g
  • Cholesterol: 103mg

About the Author

Sharon Chen is an Integrative Nutrition Health Coach and author of the Complete Sous Vide Cookbook. She believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she aims to make meal prep easier than ever and help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.