Red quinoa makes a nice contrast to the pale crab meat. However, any other quinoa type (and colour) may be used in this recipe.
1 cup | quinoa | 180 g | |
2 cups | water | 500 mL | |
1/2 bunch | arugula, coarsely chopped | 80 g | |
2 | tomatoes, Roma type, cut into small pieces | 140 g | |
1/4 cup | extra virgin olive oil | 65 mL | |
4 tsp | lemon juice, freshly squeezed | 1/2 lemon | |
1 1/4 tsp | gingerroot, grated | 5 g | |
1 pinch | cayenne pepper | 0.1 g | |
400 g | canned crab | ||
4 tbsp | chives, fresh, finely chopped | 12 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
per 1 serving (300 g)
Amount % Daily Value |
Calories 370 |
Fat 18 g 27 % |
Saturated
2.4 g
12 % |
Cholesterol 90 mg |
Sodium 340 mg 14 % |
Carbohydrate 26 g 9 % |
Fibre 3 g 12 % |
Sugars 1 g |
Net Carbs 23 g |
Protein 26 g |
Vitamin A 16 % |
Vitamin C 20 % |
Calcium 13 % |
Iron 31 % |
Food Group | Exchanges |
---|---|
Starches | 1 ½ |
Fruits | 0 |
Vegetables | ½ |
Meat and Alternatives | 2 ½ |
Fats | 3 |