Thai Quinoa & Crab Salad with Yuzu Vinaigrette
Recipe submitted by Edwina Gadsby
For the Salad:
2 cups Alter Eco White Quinoa
3 cups water
12 ounces fresh cooked Dungeness crab,
or other sustainable variety of crab meat
or shellfish, coarsely chopped
1 Fuji apple, peeled, cored and julienned
1 small red bell pepper, peeled, and julienned
1 small carrot, peeled and grated
1/2 of a small cucumber, peeled, and julienned
1/3 cup sliced green onions
1/4 cup chopped fresh cilantro
For the Vinaigrette:
1/2 cup yuzu juice (or 1/4 cup orange
juice and 1/4 cup lemon juice)
2 tablespoons tamari or low sodium soy sauce
1 tablespoon honey or agave nectar
1 tablespoon minced shallot
1 small red serrano or jalapeno, minced
1 teaspoon minced garlic
1 teaspoon minced
For Salad: Place quinoa in a fine strainer and rinse under running water.
In a saucepan, add the rinsed quinoa and toast until a nutty aroma is achieved, about 2 minutes; stirring constantly.
Add the water and simmer until water is fully absorbed, 15 to 20 minutes. The quinoa is ready when grains have become transparent and the spiral-like germ has separated.
Combine quinoa, crab or other seafood, apple, red bell pepper, carrot, cucumber, green onions, and cilantro in large bowl.
For Vinaigrette: Whisk together yuzu juice (or orange and lemon juice), tamari (or soy sauce), honey (or agave nectar), shallot, jalapeno, garlic, ginger and oil. Pour enough vinaigrette over quinoa mixture to moisten, tossing gently to combine.
Serve salad at room temperature or chilled.