Crab and Red Quinoa Salad

10 Reviews
89% would make this recipe again

Red quinoa makes a nice contrast to the pale crab meat. However, any other quinoa type (and colour) may be used in this recipe.

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Ingredients

??? quinoa ???
??? water ???
??? arugula, coarsely chopped ???
??? tomatoes, Roma type, cut into small pieces ???
??? extra virgin olive oil ???
??? lemon juice, freshly squeezed ???
??? gingerroot, grated ???
??? cayenne pepper ???
??? canned crab ???
??? chives, fresh, finely chopped ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???

Method

  1. Cook the quinoa in the water then let it cool down 10 minutes.
  2. Put the arugula and tomatoes in a salad bowl. Add the quinoa.
  3. Put the oil, lemon juice, grated ginger, Cayenne pepper, salt, and pepper in a small bowl. Whisk, using a fork, until it is emulsified. Pour over the salad.
  4. Gently toss to combine. Add the crab meat and sprinkle with the finely chopped chives. Cover and chill for at least 20 min before seving to allow the flavours to meld.

Nutrition Facts Table

per 1 serving (300 g)

Amount

% Daily Value

Calories

370

Fat

18 g

27 %

Saturated 2.4 g
+ Trans 0 g

12 %

Cholesterol

90 mg

Sodium

340 mg

14 %

Carbohydrate

26 g

9 %

Fibre

3 g

12 %

Sugars

1 g

Net Carbs

23 g

Protein

26 g

Vitamin A

16 %

Vitamin C

20 %

Calcium

13 %

Iron

31 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Copper, Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin E, Vitamin K, Zinc
Good source of  :
Vitamin A, Vitamin B12
Source of  :
Calcium, Fibre, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Fruits 0
Vegetables ½
Meat and Alternatives 2 ½
Fats 3
More info
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Reviews

10 Reviews (10 with rating only) 89% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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