Grilled Tuna Steak and Garlic Shrimp with Lemon Herb Quinoa

This dish features perfectly grilled tuna steak paired with succulent garlic shrimp, served alongside a refreshing lemon herb quinoa. The combination offers a delightful balance of flavors, with the rich, meaty texture of the tuna complemented by the sweet, tender shrimp. The quinoa adds a nutty flavor and a hearty base, making it a satisfying yet light meal that's perfect for any seafood lover.

Ingredients:

• 2 tuna steaks
• 1 pound shrimp, peeled and deveined
• 1 cup quinoa
• 2 cups water or seafood stock
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon fresh parsley, chopped
• 1 teaspoon fresh dill, chopped
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Rinse the quinoa under cold water and then combine it with water or seafood stock in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy. Stir in lemon juice, lemon zest, parsley, dill, and season with salt and pepper.
2. While the quinoa is cooking, preheat a grill or grill pan over medium-high heat.
3. Season the tuna steaks with salt and pepper. Grill for 3-4 minutes on each side for medium-rare, or longer if desired. Remove from grill and let rest.
4. In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add the shrimp and cook until pink and opaque, about 2-3 minutes. Season with salt, pepper, and a squeeze of lemon juice.
5. To serve, place a scoop of lemon herb quinoa on each plate, top with grilled tuna steak, and arrange garlic shrimp on the side. Garnish with lemon wedges.