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.
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.
- 1 cup flour
- 1/3 cup powdered sugar
- 6 tbs unsalted butter
- pinch salt
- 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
- In a food processor add the flour, powdered sugar, butter and salt. Process until well combined.
- Press into the bottom of a greased 8X8 pan (for a 9x13 pan, double the entire recipe).Chill for 15 minutes.
- Preheat oven to 350.
- 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.)
- 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.
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