Description
Entered for safe-keeping. From clean eating, may/june 2009. A japanese salad.
Ingredients
- Quinoa
- English Seedless Cucumbers
- Low Sodium Soy Sauce
- Rice Wine Vinegar
- Sesame Oil
- Crabmeat
- Lemon Juice
- Fresh Cilantro
Instructions
- Cook quinoa according to package directions
- Set aside to cool slightly
- Finely slice cucumbers into 1 / 8-inch or thinner pieces and place in medium mixing bowl
- In a small bowl, combine soy sauce, vinegar and oil
- Pour over cucumber slices and toss together
- Divide quinoa among 4 salad plates and place cucumber slices on top
- In a small mixing bowl, combine crab meat with lemon juice
- Divide evenly on top of cucumber slices
- Refrigerate for 2-3 hours for best flavor
- Can be kept in the refrigerator for up to 4 days
- Garnish with cilantro immediately before serving