Crab, Lentil, and Quinoa Salad
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Crab, Lentil, and Quinoa Salad calories by ingredient
Introduction
just something i whip up easily which lasts for days. tastes goo alone, on a fresh salad, or in a wrap. just something i whip up easily which lasts for days. tastes goo alone, on a fresh salad, or in a wrap.Number of Servings: 16
Ingredients
-
2 jumbo lump crab cakes, thawed
1 package frozen peas
1 bag frozen hanover beans (any flavor)
1.5 cups lentils (dried)
1 cup quinoa (dry)
2 bags campbell's to go moroccan style chicken soups
3-4 cups water
spices as desired
Directions
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