Name: Crab, Avocado, & Mango Quinoa Bowl
Yield: 4 servings
Ingredients: 4 cups Cooked quinoa (about 1 cup uncooked); 1 cup Crab meat, cut into pieces; 1 Mango, chopped; 2 Avocados, chopped; ¼ cup Green onions, chopped; ¼ tsp Salt; ⅓ cup Olive oil; ¼ cup Lemon juice; ¼ tsp Garlic powder; 1 tbsp Honey; Salt and pepper to taste

This refreshing crab quinoa bowl from Ladonna Gundersen comes together quickly with a handful of simple ingredients.

We love that it is a healthy, all-in-one meal that leaves you feeling satisfied but not over full.

If you're looking for more tasty crab recipes, I highly suggest checking out Ladonna's book, The Little Alaskan Crab Cookbook.

CategoryFrom the SeaDifficultyBeginner

Yields4 Servings

Total Time20 mins

4 cups Cooked quinoa (about 1 cup uncooked)

1 cup Crab meat, cut into pieces

1 Mango, chopped

2 Avocados, chopped

¼ cup Green onions, chopped

¼ tsp Salt

Lemon-Honey Vinaigrette

⅓ cup Olive oil

¼ cup Lemon juice

¼ tsp Garlic powder

1 tbsp Honey

Salt and pepper to taste

Mix vinaigrette ingredients in a bowl or mason jar for ease of storing if you don't intend to eat it all right away.

In a large bowl, combine cooked quinoa, crab, mango, avocado, green onions, and salt.

To serve, scoop servings into individual bowls, drizzle with vinaigrette, and stir to evenly coat. You can also pour the dressing directly into the large quinoa bowl and mix if you intend to serve it all right away. I have just found it stores better if you wait to put the vinaigrette in until ready to eat.

NOTE:

The cook time estimate noted above is for crab meat that is already out of the shell. If your crab still needs to be cracked, give yourself extra time to do so or crack it ahead of time.

Ingredients