Quinoa salad with avocado, crab stick and mango
Why is quinoa the new health food superstar? While no single food can supply all the essential life sustaining nutrients, quinoa comes as close as any other in the plant or animal kingdom (Huffingtonpost). If that`s no reason to start eating quinoa, I don`t know what is!
With quinoa you can vary as much as you want, but my all time favorite is this recipe with avocado, crab sticks and mango. (Inspired by Iowagirleats)
Ingredients (2 servings)
2 cups quinoa, rinsed very well
200 gram crab sticks
1 mango, chopped,
1 avocado, chopped
1 spring onion, chopped
2 table spoons grated old cheese
For the lemon-honey vinaigrette
3 tablespoons fresh lemon juice (about 1- ½ lemons)
4 tablespoons extra virgin olive oil
1 minced garlic clove
1 tablespoon honey
Salt & pepper
Instructions
- First, rinse the quinoa well under cold running water. Bring water to a boil in a pan, add a dash of salt and the rinsed quinoa. Place a lid on top then turn heat down to medium-low and simmer until tender, about 15 minutes. Keep a close eye on it, because if you overcook, it gets sticky. When the quinoa is finished, fluff with a fork then transfer to a large bowl and allow to cool to room temperature.
- In a large bowl combine cooked quinoa, crab, mango, avocado, grated cheese and green onion then season with salt.
- Add the ingredients for lemon-honey vinaigrette into a small bowl and stir. Then add the vinaigrette to the rest of the salad.
I promise, you`re in for a real treat!
