Ingredients
Salad
- 1 cup quinoa
- 1 ¾ cups water or vegetable broth
- 1 pound cooked crab meat (fresh or canned, lump is best)
- 1 ripe avocado, diced
- 1 mango, diced
- ½ cup chopped green onions
- ½ cup chopped fresh cilantro (optional)
- Salt and freshly ground black pepper to taste
Dressing
- ¼ cup extra virgin olive oil
- ¼ cup fresh lemon juice (about 1-2 lemons)
- 1 tablespoon honey or agave nectar
- 1 garlic clove, minced
- ½ teaspoon Dijon mustard (optional)
- Salt and freshly ground black pepper to taste
Instructions
Cook the quinoa: Rinse the quinoa thoroughly in a fine-mesh sieve. Combine quinoa and water (or broth) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until liquid is absorbed. Fluff with a fork and allow to cool.
Prep the veggies and crab: While the quinoa is cooking, dice the avocado and mango. Chop the green onions and cilantro (if using). Gently flake the crab meat.
Make the dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, honey (or agave), garlic, Dijon mustard (if using), salt, and pepper.
Assemble the salad: In a large bowl, combine the cooled quinoa, crab, avocado, mango, green onions, and cilantro (if using).
Dress and serve: Drizzle the salad with the dressing and gently toss to coat everything evenly. Taste and adjust with salt and pepper as needed. You may not need all the dressing – add it gradually to your liking.
Serving: Serve chilled or at room temperature.
Customization Tips
Go citrusy: Add some orange segments or chopped grapefruit for extra tang.
Spicy kick: Mince a small jalapeno pepper and add with the other vegetables for a little heat.
More veggies: Toss in diced cucumber, bell pepper, or cherry tomatoes for additional color and texture.
Cheese it up: Crumble a bit of feta or goat cheese for extra creaminess.
