Clean Eating Sunomono Salad

• 1 cup quinoa
• 2 English seedless cucumbers, unpeeled
• 2 tablespoons low sodium soy sauce
• 2 tablespoons rice wine vinegar
• 1 teaspoon sesame oil
• 8 ounces crabmeat (fresh, frozen, or canned)
• 1/2 tablespoon lemon juice
• 1 tablespoon fresh cilantro, chopped

1. Cook quinoa according to package directions. Set aside to cool slightly.
2. Finely slice cucumbers into 1/8-inch or thinner pieces and place in medium mixing bowl.
3. In a small bowl, combine soy sauce, vinegar and oil. Pour over cucumber slices and toss together.
4. Divide quinoa among 4 salad plates and place cucumber slices on top.
5. In a small mixing bowl, combine crab meat with lemon juice. Divide evenly on top of cucumber slices.
6. Refrigerate for 2-3 hours for best flavor. Can be kept in the refrigerator for up to 4 days.
7. Garnish with cilantro immediately before serving.

quinoa, cucumbers, soy sauce, rice wine vinegar, sesame oil, crabmeat, lemon juice, fresh cilantro

Taken from www.food.com/recipe/clean-eating-sunomono-salad-374257 (may not work)