Sushi Salad

Name: Sushi Salad
Ingredients: 1½ cups (375 mL) water; ¾ cup (185 mL) quinoa; 1 Tbsp (15 mL) fish sauce; 1 Tbsp (15 mL) soy sauce; 1 Tbsp (15 mL) white or cane sugar; 1 Tbsp (15 mL) white or cane sugar; ½ tsp (2 mL) red pepper flakes; ¼ tsp (1 mL) cayenne pepper; ½ tsp (2 mL) minced fresh garlic; 1½ cups (375 mL) imitation crabmeat; 1 cup (250 mL) cored and diced English cucumber (unpeeled); 5 green onions, chopped; 1 tsp (5 mL) finely chopped pickled ginger; 1 tsp (5 mL) black sesame seeds (optional)

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

This salad has all the elements to please any sushi lover. It makes a light lunch or would be a great addition to a dinner party menu.

Ingredients

1½ cups (375 mL) water
¾ cup (185 mL<

Dinner
Fish course
Lunch
Pescatarian

Method

Bring the water and quinoa to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 4 minutes. Fluff with a fork and allow the quinoa to cool.

Whisk the fish sauce, soy sauce, sugar, pepper flakes, cayenne and garlic in a large bowl. Add the quinoa and toss.

Cut the crabmeat into