Clean Eating Sunomono Salad - cooking recipe

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

Preparation

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.