Clean Eating Sunomono Salad

Recipe by KateL
READY IN: 2hrs 7mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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