Crab Quinoa Salad

I demonstrated this dish in cooking class one night and my students had taken one look at the recipe and said they would never make it, they said it had too many ingredients!. But after tasting it they agreed that this dish was REALLY worth the effort!!

serves 4   

1 cup quinoa
3 cups water
1 Granny Smith Apple – diced small
2Roma Tomatoes- diced small
1 small cucumber- deseeded and diced small
3 scallions- sliced thin, diagonally
2 Tablespoons spearmint, chopped
1/3 cup  basil- chiffonade
1/3 cup  sliced black olives
1/2 cup fresh mayonnaise
2 Tablespoons lemon juice
1 pound lump crab meat
1 small yellow tomato
salt and pepper to taste

1)  Toast quinoa on stovetop, in heavy skillet, shaking pan, until lightly browned. Transfer to a bowl, pour in boiling water, cover tightly and let sit for about an hour. Or you can simmer on low until liquid is completely absorbed. 

2)  Combine all ingredients with quinoa after if has cooled. Fold in crab and season to taste. cover and refrigerate for 2-4 hours.