Clean Eating Sunomono Salad

Entered for safe-keeping. From Clean Eating, May/June 2009. A Japanese salad.

• Ready In: 2 hrs 7 mins
• Serves: 4

Ingredients

• 1  cup quinoa
• 2  English seedless cucumbers, unpeeled
• 2  tablespoons low sodium soy sauce
• 2  tablespoons  rice wine vinegar
• 1  teaspoon  sesame oil
• 8  ounces  crabmeat (fresh, frozen, or canned)
• 1⁄2 tablespoon lemon juice
• 1  tablespoon fresh cilantro, chopped

Directions

1. Cook quinoa according to package directions. Set aside to cool slightly.
2. Finely slice cucumbers into 1/8-inch or thinner pieces and place in medium mixing bowl.
3. In a small bowl, combine soy sauce, vinegar and oil. Pour over cucumber slices and toss together.
4. Divide quinoa among 4 salad plates and place cucumber slices on top.
5. In a small mixing bowl, combine crab meat with lemon juice. Divide evenly on top of cucumber slices.
6. Refrigerate for 2-3 hours for best flavor. Can be kept in the refrigerator for up to 4 days.
7. Garnish with cilantro immediately before serving.