Clean Eating Sunomono Salad

Entered for safe-keeping. From clean eating, may/june 2009. a japanese salad.

Cook quinoa according to package directions.

Set aside to cool slightly.

Finely slice cucumbers into 1 / 8-inch or thinner pieces and place in medium mixing bowl.

In a small bowl , combine soy sauce , vinegar and oil.

Pour over cucumber slices and toss together.

Divide quinoa among 4 salad plates and place cucumber slices on top.

In a small mixing bowl , combine crab meat with lemon juice.

Divide evenly on top of cucumber slices.

Refrigerate for 2-3 hours for best flavor.

Can be kept in the refrigerator for up to 4 days.

Garnish with cilantro immediately before serving.

quinoa, english seedless cucumbers, low sodium soy sauce, rice wine vinegar, sesame oil, crabmeat, lemon juice, fresh cilantro