Friday, June 15, 2012

Quinoa Herbed Crab Salad, Mission: Perishable, and TGIF

I'm officially onto Mission: Eat All the Perishables before my epic trip of a lifetime ((quasi-redundant, don't care)) next week.  I suppose that isn't being terribly gracious to my house-sitter who will be here full time who is also an amateur boxer who adores my chow ((yes, that might be code for don't fuck with me in my absence)), but I'm guessing he doesn't eat a whole lot of bok choy anyway.  So, to that end, let's clean some more stuff out of the refrigerator into a crab quinoa salad.

  My original idea was to make something like crab salad that is typically served either on a croissant or stuffed into a bell pepper, but without the creamy, fatty goodness.  Mission accomplished.

What you need for 4 servings:

One cup of quinoa ((cooked according to package directions))
8 oz crab meat 
4 stalks of celery, chopped,
4 green onions, chopped
Fresh thyme 
Fresh basil
1 squeeze of lemon
1 tablespoon EVOO
Salt and pepper

What to do:

Rinse the quinoa thoroughly prior to cooking to remove the bitter coating.  ((FYI, Costco--the second circle of hell-- had a huge bag of quinoa when I was there a couple of weeks ago.  Target has been selling a small bag for 8 bucks.  This was at least 4 times the size, but not too big to store easily--I think 32 oz-- for about 14.  You're welcome.))  Cook according to the package instructions.

Chop the celery, onions, and herbs.  ((If I had red pepper, I would have put a little of that in as well.))  

For the crab meat, for the love of carbs, do not use that fake, imitation shit.  I won't be terribly offended if you use canned stuff, but just not that whitefish that they paint the edges pink.  That is disgusting.  We aren't going to be loading this up with dressing, so you want the actual ingredients to actually taste like something.  

Mix everything together with the olive oil and add a big old squeeze of lemon.  Refrigerate for at least an hour, preferably longer and re-stir prior to serving.  Top with a little bit of parmesan, because, why not?

This was just fine all on it's own ((I ate the leftovers right out of the tupperware for lunch the next day)),  but would be good on a bed of lettuce, stuffed in a red pepper, or in a pita.

Nutritional Info:  Approximately 300 calories, 5 grams of fat per serving.  ((Let me give a disclaimer.  I haven't been running these all through my ingredient calorie calculator.  For one thing, I usually don't name brands and the amounts used really vary.  My idea of "top with parmesan" is pretty light as you can see.  Yours is likely way different.  I also don't actually measure anything unless I am baking.  However, my estimations are pretty damn close.))


This week has been kind of a bitch.  I'm not really sure why, other than that I had an extremely unpleasant task Thursday morning which really reaffirmed a lot of things in my mind.  But, it is going to be a great weekend... drinks with friends tonight, giving a cooking class Saturday afternoon, and cooking for a small-ish party Sunday evening.   Happy Friday!

No comments:

Post a Comment