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Quinoa Crab Salad Cups

Easy to toss together, this light salad is filled with amazing textures and flavors.

Boil quinoa in 2 cups of water for 10-15 minutes or until tender. Drain well then spread out on a baking sheet to cool completely.

Whisk dressing together until combined (or add to a jar and shake to emulsify). Set aside.

In a large bowl, add all the salad ingredients, along with the quinoa and dressing. Gently toss everything together until will combined. To serve, separate out all the leaves from the lettuce and place on a plate. Allow everyone to spoon as much of the filling into each of their lettuce cups as they like.

Quinoa Crab Salad Cups
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Serves: 6
Ingredients
  • Head of Bibb or Butter lettuce
Salad
  • ⅔ cup quinoa
  • Can of chunk crabmeat
  • 1 avocado, diced
  • ⅓ cup cucumber, finely diced
  • ⅓ cup feta, crumbled (omit for dairy free)
  • 3 Tbsp fresh Italian parsley, finely chopped
  • 1-3 tsp fresh lemon zest
Dressing
  • 3 Tbsp lemon juice
  • ½ - 1 Tbsp honey, to taste
  • 1 clove garlic, minced
  • 4 Tbsp olive oil
  • Salt and pepper
Instructions
  1. Boil quinoa in 2 cups of water for 10-15 minutes or until tender. Drain well then spread out on a baking sheet to cool completley.
  2. Whisk dressing together until combined (or add to a jar and shake to emulslify). Set aisde.
  3. In a large bowl, add all the salad ingredients, along with the quinoa and dressing. Gently toss everything together until will combined.
  4. To serve, separate out all the leaves from the lettuce and place on a plate.

 

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