Clean Eating Sunomono Salad

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. 1

   Cook quinoa according to package directions. Set aside to cool slightly.

2. 2

   Finely slice cucumbers into 1/8-inch or thinner pieces and place in medium mixing bowl.

3. 3

   In a small bowl, combine soy sauce, vinegar and oil. Pour over cucumber slices and toss together.

4. 4

   Divide quinoa among 4 salad plates and place cucumber slices on top.

5. 5

   In a small mixing bowl, combine crab meat with lemon juice. Divide evenly on top of cucumber slices.

6. 6

   Refrigerate for 2-3 hours for best flavor. Can be kept in the refrigerator for up to 4 days.

7. 7

   Garnish with cilantro immediately before serving.