Best 4 Quinoa Crab Salad Recipes
Introducing the ultimate guide to creating a tantalizing quinoa crab salad that will delight your taste buds and leave you craving more. This versatile salad combines the delicate flavors of quinoa and crab, along with a symphony of fresh vegetables, herbs, and zesty dressing. Whether you're hosting a summer gathering, preparing a healthy lunch option, or simply looking for a delectable seafood dish, this article will provide you with the best recipe to create an unforgettable quinoa crab salad experience.
Let's cook with our recipes!
QUINOA CRAB SALAD
Make and share this Quinoa Crab Salad recipe from Food.com.
Provided by actress_singer_danc
Categories Crab
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook quinoa according to package directions.
- Let cool.
- Combine all ingredients, and toss.
Nutrition Facts : Calories 250, Fat 3.2, SaturatedFat 0.1, Cholesterol 15.8, Sodium 337.9, Carbohydrate 42.7, Fiber 6.9, Sugar 10.2, Protein 14.2
ZESTY QUINOA SALAD
This bright and colorful salad is a great summertime recipe (or anytime you want to feel like it's summertime). Light and citrusy, it's a whole new way to enjoy quinoa. Lime juice and cilantro give a refreshing kick, while quinoa and black beans provide tasty vegan protein. If you're not vegan, add even more protein by adding chunks of chicken or turkey. Yum!
Provided by scrumdiddly
Categories Salad Grains Quinoa Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool.
- Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl.
- Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper. Serve immediately or chill in refrigerator.
Nutrition Facts : Calories 269.6 calories, Carbohydrate 33.8 g, Fat 11.5 g, Fiber 8.4 g, Protein 8.9 g, SaturatedFat 1.4 g, Sodium 674.5 mg, Sugar 1.7 g
GARDEN QUINOA SALAD
This recipe is special to me because it's delicious as well as healthful. Serve it hot or cold, and enjoy the leftovers while they're fresh! -Patricia Nieh, Portola Valley, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, cook and stir quinoa over medium-high heat 3-5 minutes or until toasted. Add water; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Transfer to a large bowl., Meanwhile, in a large saucepan, bring 4 cups water to a boil. Add asparagus and snap peas; cook, uncovered, 2-4 minutes or just until crisp-tender. Remove vegetables and immediately drop into ice water., Return water to a boil. Add green beans; cook 3-4 minutes or until crisp-tender. Remove beans and drop into ice water. Drain vegetables; pat dry. , In a small bowl, whisk oil, lemon juice, parsley, lemon zest and salt. Add tomatoes and blanched vegetables to quinoa; drizzle with dressing and toss to combine. Top with pumpkin seeds.
Nutrition Facts : Calories 417 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 533mg sodium, Carbohydrate 58g carbohydrate (6g sugars, Fiber 9g fiber), Protein 16g protein.
QUINOA, ASPARAGUS, AND FETA SALAD
A perfect spring, summer, or anytime salad. Loaded with protein and fiber, but so delicious you would never guess how healthy it is! If you are making the salad ahead of time, add the dressing just before serving to keep the asparagus an attractive bright green. Leftovers keep well for a couple of days.
Provided by AnnInLondon
Categories Salad Grains Quinoa Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 16
Steps:
- Pour water into a saucepan and bring to a boil; add quinoa and salt, stir, cover saucepan with a lid, and reduce heat to low. Simmer mixture until quinoa is tender, 10 to 15 minutes. Remove saucepan from heat, let quinoa rest for 5 minutes, and transfer quinoa to a bowl to cool.
- Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender but still crisp, 2 to 3 minutes; drain in a colander and immediately immerse asparagus in ice water for several minutes until cold to stop the cooking process. Drain.
- Stir asparagus, feta cheese, almonds, green onions, parsley, thyme, and lemon zest into quinoa.
- Whisk lemon juice, olive oil, honey, garlic, Dijon mustard, and black pepper together in a bowl until dressing is smooth. Pour dressing over quinoa mixture and stir gently to combine.
Nutrition Facts : Calories 237.7 calories, Carbohydrate 23.4 g, Cholesterol 16.8 mg, Fat 13 g, Fiber 4 g, Protein 8.9 g, SaturatedFat 3.8 g, Sodium 346.1 mg, Sugar 5.7 g
Tips:
- For the best results, use cooked quinoa that is cold and fluffy. Leftover quinoa works great.
- If you don't have cooked quinoa, you can cook it according to the package directions. Once cooked, let it cool completely before using it in the salad.
- Use fresh, lump crab meat for the best flavor. If you can't find lump crab meat, you can use flaked crab meat instead.
- Be careful not to overmix the salad, or the quinoa will become mushy.
- Season the salad to taste with salt and pepper. You can also add a squeeze of lemon juice or a drizzle of olive oil if desired.
- Serve the salad immediately, or store it in the refrigerator for up to 3 days.
Conclusion:
This quinoa crab salad is a healthy and delicious salad that is perfect for a light lunch or dinner. It is also a great way to use up leftover quinoa. The salad is packed with protein, fiber, and healthy fats, and it is also a good source of vitamins and minerals. If you are looking for a new salad to try, this quinoa crab salad is a great option.
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