Crab and Red Quinoa Salad

9 Reviews
88% would make this recipe again

Red quinoa makes a nice contrast to the pale crab meat. However, any other quinoa type (and colour) may be used in this recipe.

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Preparation : 15 min Cooking : 15 min Standing : 20 min
370 calories/serving


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
1 pinch cayenne pepper 0.1 g
400 g canned crab
4 tbsp chives, fresh, finely chopped 12 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]


  1. Cook the quinoa in the water then let it cool down 10 minutes.
  2. Put the arugula and tomatoes in a salad bowl. Add the quinoa.
  3. 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.
  4. 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 (300 g)


% Daily Value




18 g

27 %

Saturated 2.4 g
+ Trans 0 g

12 %


90 mg


340 mg

14 %


26 g

9 %


3 g

12 %


1 g

Net Carbs

23 g


26 g

Vitamin A

16 %

Vitamin C

20 %


13 %


31 %


This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Copper, Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin E, Vitamin K, Zinc
Good source of  :
Vitamin A, Vitamin B12
Source of  :
Calcium, Fibre, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Fruits 0
Vegetables ½
Meat and Alternatives 2 ½
Fats 3

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9 Reviews (9 with rating only) 88% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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