Clean Eating Sunomono Salad
Entered for safe-keeping. From clean eating, may/june 2009. a japanese salad.
Steps
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.
Ingredients
quinoa, english seedless cucumbers, low sodium soy sauce, rice wine vinegar, sesame oil, crabmeat, lemon juice, fresh cilantro