Crab Spring Roll Quinoa Salad

• FOR THE SALAD:
• 6 cups Cooked Quinoa
• 1 Large Carrot, Shredded
• 1 Red Bell Pepper, Thinly Sliced
• 3 Scallions, Chopped
• 1 cup Flaked Crab Meat
• Lettuce Or Cabbage Leaves, For Serving
• FOR THE DRESSING:
• 1/2 cups Canola Oil (or Peanut Oil)
• 4 teaspoons Rice Vinegar
• 2-1/2 Tablespoons Soy Sauce, Plus More For Serving
• 3 teaspoons Minced Garlic
• 12 leaves Mint, Chopped
• 2 teaspoons Sugar
• Salt And Pepper, to taste

1. Cook the quinoa according to the directions on the package (1 1/2 cups raw quinoa yields about 6 cups cooked quinoa.) Let cool. (This step can be done the day before to save you even more time the day of. Just make sure you refrigerate it until you need it.)
2. Shred carrot, slice red bell pepper, chop scallions, and pick through crab meat to make sure there are no shells. Add veggies and crab to quinoa, and mix well. Set salad aside.
3. Mix oil, rice vinegar, soy sauce, garlic, mint, sugar, salt, and pepper. Add dressing to salad, and mix well. Refrigerate until ready to serve.
4. Serve on lettuce or cabbage leaves.

salad, quinoa, carrot, red bell pepper, scallions, cabbage, dressing, canola oil, rice vinegar, soy sauce, garlic, sugar, salt

Taken from tastykitchen.com/recipes/salads/crab-spring-roll-quinoa-salad/ (may not work)