Quinoa and Crab Salad

   

This salad is so satisfing and healthy – thanks to Patrica Wells for another great recipe!

Salad:

  • 2 c chicken stock
  • 1/2 tsp salt
  • 1 c quinoa 
  • 2 bay leaves
  • 1 lb lump crabmeat
  • 1/4 c tarragon, minced
  • 1/2 c mint, minced
  • 1 avocado, small dice
  • 2 c mixed tomatoes, chopped

Lemon and Yogurt Dressing

  • 1/2 c yogurt
  • Juice of 1 lemon
  • 1 tsp of salt

Combine all ingredients in a jar and set aside.

For Salad:

Bring stock, bay leaves and salt to boil, add quinoa and cook over a medium summer for 10 – 15 minutes covered until quinoa starts to fluff up. Set aside for 10 min and then fluff with a fork. Spread out to cool or toss in the freezer for a few minutes.

Once cooled, stir in herbs, crab, avocado and enough dressing to coat. Toss the tomatoes with enough dressing to coat. 

Mound crab mixture in the middle and surfing with tomatoes.

Serves 4.

Tomato Tart

   

 This tart is divine and so simple perfect for a weeknight.

  • 2 large tomatoes, sliced thin
  • 1 recipe whole wheat tart dough
  • 1/2 c Dijon mustard
  • 1/4 c mixed herbs, minced, chives, parsley and basil 
  • Olive oil spray

Whole Wheat Tart

  • 3/4 c whole wheat flour
  • 3/4 c bread flour 
  • 3/4 tsp salt
  • 2 1/4 tsp active yeast
  • 1/4 tsp sugar 
  • 2 tsp olive oil
  • 1/2 c hot water

Combine dry ingredients in a food processor, pulse until combined. Add olive oil to the water and slowly pour into the processor with the machine running. Pulse until a ball forms. Continue to pulse for 1 minute. Remove and let rest, covered with a towel for 10 minutes.

Preheat oven to 500 with a pizza stone inside.

Roll out dough, spread with mustard, top with tomatoes and herbs. 

Reduce oven to 425 and bake tart for 10 – 15 until the top is bubbly. Spray wil olive oil and serve.

Serves 4.