Prep 30 mins
Cook 0 mins
A light summer salad, high in protein, low in fat
- 4 cups cooked quinoa
- 226 g crabmeat, drained (or imitation crab meat)
- 1 cup dried cranberries
- 1 mango, diced
- 2 cups chopped fresh parsley
- 1 orange bell pepper, chopped
- 1 yellow pepper, chopped
- 1 red pepper, chopped
- 2 tablespoons lime juice
- Cook quinoa according to package directions.
- Let cool.
- Combine all ingredients, and toss.