California Crab and Quinoa Salad

<span data-slate-fragment="JTVCJTdCJTIydHlwZSUyMiUzQSUyMnBhcmFncmFwaCUyMiUyQyUyMmNoaWxkcmVuJTIyJTNBJTVCJTdCJTIydGV4dCUyMiUzQSUyMkNhbGlmb3JuaWElMjBDcmFiJTIwYW5kJTIwUXVpbm9hJTIwU2FsYWQlMjBpcyUyMGElMjBsaWdodCUyMGFuZCUyMHJlZnJlc2hpbmclMjBkaXNoJTIwdGhhdCdzJTIwcGFja2VkJTIwd2l0aCUyMHByb3RlaW4uJTIwU2VydmUlMjBhcyUyMGElMjBmaWxsaW5nJTIwc2lkZSUyQyUyMG9yJTIwbGlnaHQlMjBtYWluLiUyMiU3RCU1RCU3RCU1RA==">California Crab and Quinoa Salad is a light and refreshing dish that's packed with protein. Serve as a filling side, or light main.</span>

California Crab and Quinoa Salad #appetizer #salad #alaskakingcrab | iowagirleats.com

Serve something different tonight with California Crab and Quinoa Salad!

This chilled, crab-packed salad is an incredible side dish or light main dish that’s as delicious as it is easy to toss together.

bowl of crab and quinoa salad

Fluffy quinoa combines with sweet mango, creamy avocado, zesty green onions, and large pieces of tender Alaska King Crab Legs in a dish that’s sweet, succulent, and super healthy. You’ve got protein-rich quinoa, healthy-fat-filled avocado, and Alaska King Crab which is a great source of low-fat, low-cal, high-quality protein. #winning!

This salad was inspired by two rolls Ben and I always order at our favorite sushi spot. We’ll usually get some specialty rolls plus a California Roll (crab, avocado, and cucumber) and Sunshine Roll (tuna, mango, and cream cheese).

I took what I like best about both rolls – crab, avocado, and mango – and made it into a bright and sunny, feel-good salad!

overhead photo of two bowls of california crab and quinoa salad

Start with 1-1/2lbs Alaska King Crab Legs. Typically they’ll come frozen from the grocery store, so be sure to thaw in the refrigerator before removing the meat inside the shells.

crab legs on plate

Getting the meat out of the legs is easier than you may think. Use sharp kitchen shears to snip up the smooth sides of the shells.

crab leg on kitchen towel

Next, pry the shell open and peel out the meat.

cracked crab leg with meat separated

Next, hand-shred the meat into big hunks. You’ll get about 9oz total. I can’t even look at this picture without drooling. Alaska King Crab is sweet and succulent. SUCH a treat!

crab leg meat on plate

Now cook 1 cup quinoa in a 1-1/2 cups water with a dash of salt. Let the quinoa come to room temperature or stash in the fridge to chill. This salad is great served at either temperature.

quinoa in bowl

To the cooked and cooled quinoa add 1 chopped mango, 1 chopped avocado, and 1 chopped green onion, then add the shredded crab.

ingredients in bowl

Finally, whip up a quick and easy Lemon-Agave Vinaigrette to bring the salad together.

That’s just 6 Tablespoons extra virgin olive oil with 5 Tablespoons fresh lemon juice (about 1-1/2 lemons,) 1 Tablespoon agave nectar (could use honey,) 1 minced garlic clove, and lots of salt and pepper. Shake in a jar or whisk in a bowl to combine then drizzle over the salad.

You might not need all of it – just add to your heart’s desire!

dressing in mason jar

Scoop into bowls then enjoy!

close up of California Crab and Quinoa Salad

This is a fabulous dish to make on Sunday then eat all week. Like I mentioned, it’s delicious either cold or room temperature. I hope you enjoy and, I promise, eating healthy never tasted so good!

bowl of crab quinoa salad

California Crab and Quinoa Salad

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by Kristin Porter

Prep: 15

Cook: 15

Total: 30

Servings: 6

GF DF EF

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California Crab and Quinoa Salad is a light and refreshing dish that's packed with protein. Serve as a filling side, or light main.

Ingredients

1 cup quinoa, pre-rinsed
1-3/4 cups water
1-1/2 lbs King Crab Legs, thawed then meat removed and hand-shredded into big chunks
1 mango, chopped
1 avocado, diced
1 green onion, chopped
salt

For the Lemon-Agave Vinaigrette:

6 Tablespoons extra virgin olive oil
5 Tablespoons fresh lemon juice, ~1-1/2 lemons
1 garlic clove, pressed or minced
1 Tablespoon agave nectar, or honey
salt and pepper

Directions

Add quinoa and a pinch of salt to a medium sized saucepan with 1-1/2 cups water. Place a lid on top then turn heat down to low and simmer until tender, about 15 minutes. Fluff with a fork then transfer quinoa to a large mixing bowl and cool slightly — can be made up to 3 days ahead of time.
In a large bowl combine cooked quinoa, crab, mango, avocado, and green onion then season with salt. Add ingredients for Lemon-Agave Vinaigrette into a jar with a tight-fitting lid then shake to combine or whisk together in a small bowl. Pour over quinoa mixture (may not need all of it) then toss to coat and serve.

Nutrition

Calories: 341kcal, Carbohydrates: 30g, Protein: 10g, Fat: 21g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Cholesterol: 12mg, Sodium: 246mg, Potassium: 458mg, Fiber: 5g, Sugar: 8g, Vitamin A: 454IU, Vitamin C: 24mg, Calcium: 40mg, Iron: 2mg

Nutritional values are estimates only. Please read our full nutrition information disclaimer.

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forkful of quinoa salad