California Crab and Quinoa Salad Recipe



  • 1 cup quinoa
  • 1 ¾ cups water or vegetable broth
  • 1 pound cooked crab meat (fresh or canned, lump is best)
  • 1 ripe avocado, diced
  • 1 mango, diced
  • ½ cup chopped green onions
  • ½ cup chopped fresh cilantro (optional)
  • Salt and freshly ground black pepper to taste


  • ¼ cup extra virgin olive oil
  • ¼ cup fresh lemon juice (about 1-2 lemons)
  • 1 tablespoon honey or agave nectar
  • 1 garlic clove, minced
  • ½ teaspoon Dijon mustard (optional)
  • Salt and freshly ground black pepper to taste


Cook the quinoa: Rinse the quinoa thoroughly in a fine-mesh sieve. Combine quinoa and water (or broth) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until liquid is absorbed. Fluff with a fork and allow to cool.

Prep the veggies and crab: While the quinoa is cooking, dice the avocado and mango. Chop the green onions and cilantro (if using). Gently flake the crab meat.

Make the dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, honey (or agave), garlic, Dijon mustard (if using), salt, and pepper.

Assemble the salad: In a large bowl, combine the cooled quinoa, crab, avocado, mango, green onions, and cilantro (if using).

Dress and serve: Drizzle the salad with the dressing and gently toss to coat everything evenly. Taste and adjust with salt and pepper as needed. You may not need all the dressing – add it gradually to your liking.

Serving: Serve chilled or at room temperature.

Customization Tips

Go citrusy: Add some orange segments or chopped grapefruit for extra tang.

Spicy kick: Mince a small jalapeno pepper and add with the other vegetables for a little heat.

More veggies: Toss in diced cucumber, bell pepper, or cherry tomatoes for additional color and texture.

Cheese it up: Crumble a bit of feta or goat cheese for extra creaminess.


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