Red quinoa makes a nice contrast to the pale crab meat. However, any other quinoa type (and colour) may be used in this recipe.
|1 cup||quinoa||180 g|
|2 cups||water||500 mL|
|1/2 bunch||arugula, coarsely chopped||80 g|
|2||tomatoes, Roma type, cut into small pieces||140 g|
|1/4 cup||extra virgin olive oil||65 mL|
|4 tsp||lemon juice, freshly squeezed||1/2 lemon|
|1 1/4 tsp||gingerroot, grated||5 g|
|cayenne pepper||0.1 g|
|400 g||canned crab|
|4 tbsp||chives, fresh, finely chopped||12 g|
|ground pepper to taste [optional]|
- Cook the quinoa in the water then let it cool down 10 minutes.
- Put the arugula and tomatoes in a salad bowl. Add the quinoa.
- Put the oil, lemon juice, grated ginger, Cayenne pepper, salt, and pepper in a small bowl. Whisk, using a fork, until it is emulsified. Pour over the salad.
- Gently toss to combine. Add the crab meat and sprinkle with the finely chopped chives. Cover and chill for at least 20 min before seving to allow the flavours to meld.
Nutrition Facts Table
per 1 Serving (300g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||¾||serving|
|Grain Products :||1 ¾||servings|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1 ¼||servings|
ClaimsThis recipe is :
- Free :
- Added Sugar, Trans Fat
- Low :
- Saturated Fat, Sodium
- Source of :
- Calcium, Fibre, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C
- Good source of :
- Vitamin A, Vitamin B12
- Excellent source of :
- Copper, Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin E, Vitamin K, Zinc
- Diet-related health claims :
- Artery-healthy, Heart-healthy
|Meat and Alternatives||2 ½|