Quinoa Crab Salad Recipe

Cooking Directions

• STEP 1.Cook the quinoa according to package instructions and let it cool.
• STEP 2.In a large bowl, combine the cooked quinoa, crab meat, diced cucumber, cherry tomatoes, and chopped fresh herbs.
• STEP 3.In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
• STEP 4.Pour the dressing over the quinoa mixture and toss gently to combine.
• STEP 5.Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
• STEP 6.Serve the quinoa crab salad chilled and garnish with additional fresh herbs, if desired.

Cooking Tips

• Make sure to rinse the quinoa before cooking to remove any bitterness.
• You can use either fresh or canned crab meat for this recipe.
• Feel free to add other vegetables such as bell peppers or avocado for extra flavor and texture.
• For a spicy kick, add a pinch of red pepper flakes to the dressing.

Storage and Serving

• Leftover quinoa crab salad can be stored in an airtight container in the refrigerator for up to 2 days.
• Serve the salad as a main dish for a light lunch or as a side dish for grilled seafood or chicken.
• You can also serve the salad on a bed of lettuce or as a filling for wraps or sandwiches.