• 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