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Quinoa Crab Salad with Jalapeno Vinaigrette

Quinoa Crab Salad with Jalapeno vinaigrette

I could eat this salad every day.

I realize that quinoa has become a food trend that will inevitably run it’s course, I don’t care. I’ll love it and I’ll eat it long after it’s no longer cool.

The first time I made it, I cooked it the same way I cook rice and the results were pretty sad and mushy. I did some digging and figure out a few quinoa tricks and started to cook it this way. It has more flavor and better texture and it isn’t mushy at all, now I’m hooked.

Quinoa Crab Salad with Jalapeno vinaigrette4

After I made the jalapenos dressing I wandered around my kitchen looking for more things to eat it with, it’s amazing. I’m so glad I started making my own dressing, it takes about 30 seconds. It’s great to be able to through a bunch of ingredients in a blender and those little ingredients come out as a delicious sauce.

 

IPA Lemon Bars

Ingredients

    Crust:
  • 1 cup flour
  • 1/3 cup powdered sugar
  • 6 tbs unsalted butter
  • pinch salt
  • Filling:
  • 3 large eggs
  • 1 ½ cups sugar
  • ¼ cup flour
  • 2 tbs corn starch
  • 1/3 cup freshly squeezed lemon juice
  • ¼ cup IPA beer
  • Powdered sugar for dusting
  • Yield: 10 to 12 cookies

Directions

  1. In a food processor add the flour, powdered sugar, butter and salt. Process until well combined.
  2. Press into the bottom of a greased 8X8 pan (for a 9x13 pan, double the entire recipe).Chill for 15 minutes.
  3. Preheat oven to 350.
  4. Bake at 350 for 20 to 25 minutes or until golden brown. Remove from oven and allow to cool to about room temperature, about 15 minutes (this will help the crust and the filling to stay in two distinct layers.)
  5. In a large bowl whisk together the eggs, sugar, flour and corn starch. Add in the lemon juice and beer, stir until combined. Pour the filling over the cooled crust. Bake until the center has set, about 20 to 25 minutes. Allow to cool slightly before refrigerating. Chill for 2 to 3 hours before cutting. Dust with powdered sugar before serving.
https://domesticfits.com/quinoa-crab-salad-with-jalapeno-vinaigrette/

Quinoa Crab Salad with Jalapeno vinaigrette2

 

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Comments


Averie @ Averie Cooks March 15, 2013 um 1:29 am

Such a great combo of bold flavors with the jalepeno and arugula. I love heirloom tomatoes, too! Mmm!

Reply

Cassie | Bake Your Day March 15, 2013 um 6:25 am

I could drink that jalapeno vinaigrette! I love this one.

Reply

addie | culicurious March 15, 2013 um 7:15 am

yum, this looks delicious!! 🙂

Reply

Anna @ Crunchy Creamy Sweet March 15, 2013 um 8:23 am

This is perfect timing, Jackie! I just bought jalapenos and I can’t wait to try this vinaigrette! My Hubby will love it too!

Reply

Chung-Ah | Damn Delicious March 15, 2013 um 10:08 am

I could totally eat this for breakfast, lunch and dinner!

Reply

arlene March 15, 2013 um 11:27 am

looks great……question
is it any good without the jalapeno?
my stomach doesn’t like them very much

Reply

Jackie March 15, 2013 um 12:20 pm

If you take the seeds out, the heat is pretty minimal (if that’s the issue). If not, there are some really great mustard vinaigrette recipes out there that are just as easy. But without the jalapenos it will be pretty boring!

Reply

Bree {Skinny Mommy} March 15, 2013 um 1:32 pm

Quinoa may be old news but this dressing is definitely not. Since I like a bite of jalapeno with everything this just may be my dream vinaigrette!

Reply

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