Crab spring roll quinoa salad.
- FOR THE SALAD:
- 6 cups cooked quinoa
- 1 Large carrot, grated
- 1 Red bell pepper, thinly sliced
- 3 Green onions, chopped
- 1 cup Crumbled crabmeat
- Lettuce or cabbage leaves, for serving
- FOR SCREWING:
- ½ cups Canola oil (or peanut oil)
- 4 teaspoons rice vinegar
- 2-½ tablespoons Soy sauce, plus more for serving
- 3 teaspoons Chopped garlic
- 12 sheets Mint, chopped
- 2 teaspoons Sugar
- Salt and pepper to taste
Cook quinoa according to package directions (1 1/2 cups raw quinoa makes about 6 cups cooked quinoa). Let cool. (This step can be done the day before to save you even more time the same day. Just be sure to refrigerate it until needed.)
Grate the carrot, slice the red pepper, chop the green onions and cut the crabmeat to make sure there are no shells. Add vegetables and crab to quinoa and mix well. Reserve the salad.
Combine oil, rice vinegar, soy sauce, garlic, mint, sugar, salt and pepper. Add dressing to the salad and mix well. Refrigerate until ready to serve.
Serve over lettuce or cabbage leaves.