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California Crab and Quinoa Salad
California Crab and Quinoa Salad is a light and refreshing dish that's packed with protein. Serve as a filling side, or light main.
Servings 6
Calories 341kcal
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
Instructions
- 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