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Preparation : 15 min Cooking : 15 min Standing : 20 min

Ingredients

1/4 cup quinoa 45 g
1/2 cup water 125 mL
1/4 bunch arugula, coarsely chopped 40 g
1 tomatoes, Roma type, cut into small pieces 70 g
1 1/2 tbsp extra virgin olive oil 23 mL
2 tsp lemon juice, freshly squeezed 1/4 lemon
1/4 tsp gingerroot, grated 1 g
1 pinch cayenne pepper 0.1 g
100 g canned crab
1 tbsp chives, fresh, finely chopped 3 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

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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