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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.

Quinoa Crab Salad with Jalapeno Vinaigrette


For the Salad:

  • ½ cup dry quinoa
  • ¾ cup water
  • 2 cup baby arugula, washed
  • 6 ounces lump crab meat, drained
  • 1 heirloom tomato, chopped
  • Yield: 4 side dish portions

For The Jalapeno Vinaigrette:

  • 1 large jalapeno, stem and seeds removed, chopped
  • 1 clove garlic, rough chopped
  • 1 small shallot, rough chopped
  • 1 tbs lemon juice
  • 2 tbs aple cider vinegar
  • ¼ cup olive oil
  • pinch salt and pepper


  1. Add the quinoa to a dry pan, toast until you can smell it cooking, about 3 minutes. Add the water, bring to a simmer over medium heat. Add the lid at a vent. Cook for 16 minutes. Remove from heat, cover and allow to steam for 10 minutes. Let the quinoa cool to room temperature.
  2. Add quinoa, arugula, crab meat, and tomatoes to a bowl , toss to combine.
  3. In a blender add the jalapeno, garlic, shallots, lemon juice, vinegar, olive oil, salt and pepper. Blend until well combined. Drizzle desire amount of vinaigrette to the salad (this recipe makes more dressing than this salad needs, save the extra for future salads).

Quinoa Crab Salad with Jalapeno vinaigrette2


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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!


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

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


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

yum, this looks delicious!! 🙂


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!


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

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


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


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!


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!


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