Crab, Lentil, and Quinoa Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 jumbo lump crab cakes, thawed1 package frozen peas1 bag frozen hanover beans (any flavor)1.5 cups lentils (dried)1 cup quinoa (dry)2 bags campbell's to go moroccan style chicken soups3-4 cups waterspices as desired
boil dry lentils and quinoa together in water (you may need more or less, test as you go).
when there is very little water left among the lentil and quinoa mix, add 1 package frozen peas and 1 bag frozen beans.
meanwhile, on the stove, heat crab cakes in a pan with cooking spray, about 4-5 minutes on each side.
when peas and beans have heated in the mixture, add crab and stir.
add soup and continue to heat to your desired temperature, stirring occasionally.
not sure about measurements, i just do what i want. probably makes about 16 servings and usually lasts me days when kept chilled.
sometimes i add curry or chili powder or other vegetables, especially red onion.
Serving Size: about 16 bowls, wraps, or toppings for salad
when there is very little water left among the lentil and quinoa mix, add 1 package frozen peas and 1 bag frozen beans.
meanwhile, on the stove, heat crab cakes in a pan with cooking spray, about 4-5 minutes on each side.
when peas and beans have heated in the mixture, add crab and stir.
add soup and continue to heat to your desired temperature, stirring occasionally.
not sure about measurements, i just do what i want. probably makes about 16 servings and usually lasts me days when kept chilled.
sometimes i add curry or chili powder or other vegetables, especially red onion.
Serving Size: about 16 bowls, wraps, or toppings for salad
Nutritional Info Amount Per Serving
- Calories: 155.3
- Total Fat: 3.2 g
- Cholesterol: 6.3 mg
- Sodium: 244.9 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 4.8 g
- Protein: 7.5 g
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