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Quinoa And Crab Salad With Cilantro Lime Dressing Recipe
|Quinoa||2 Cup (32 tbs)|
|Snow crabmeat||1 Pound|
|Chopped cilantro/125 milliliter parsley||1⁄2 Cup (8 tbs)|
|Chopped chives||1⁄4 Cup (4 tbs)|
|Jalapenos||2 , minced|
|Garlic||1 Clove (5 gm), minced|
|Lime juice/75 milliliter lemon juice||1⁄3 Cup (5.33 tbs)|
|Thai fish sauce/Soy sauce||1 1⁄2 Tablespoon|
|Olive oil||1 Tablespoon|
|Sesame oil||1 Tablespoon|
|Watercress||1 Bunch (100 gm)|
Calories 278 Calories from Fat 64
% Daily Value*
Total Fat 7 g11.4%
Saturated Fat 0.83 g4.2%
Trans Fat 0 g
Cholesterol 40 mg
Sodium 703.2 mg29.3%
Total Carbohydrates 32 g10.8%
Dietary Fiber 3.3 g13.3%
Sugars 3.4 g
Protein 20 g40.5%
Vitamin A 14.1% Vitamin C 17.9%
Calcium 4.1% Iron 11.7%
*Based on a 2000 Calorie diet
Bring large pot of water to boil.
Add quinoa and cook for 12 to 15 minutes until just tender.
Drain, rinse with cold water and gently press or squeeze dry.
Place in large bowl.
Pick over crab meat and squeeze out any excess liquid.
Combine with quinoa, cilantro and chives.
To make dressing, in small bowl, whisk together jalapenos, garlic, salt, pepper, lime juice, honey, fish sauce, olive oil and sesame oil.
Toss gently with quinoa.
Taste and adjust seasonings if necessary.
Pack mixture into serving-sized moulds (e.g., breakfast cereal bowls or empty small tuna tins).
Unmould onto serving dishes and surround with watercress.