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July 22, 2015 / Chris Blum

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.

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