Sunomono Salad

On a hot day, this salad is perfect for a light lunch or dinner.

1 cup quinoa
1 cucumber (skin on)
6 oz. crab meat
1 tbsp sesame oil
1 tsp low-sodium soy sauce
1 tsp rice wine vinegar
1 tsp lemon juice

Serves 4.

1. Cook quinoa according to package instructions. Remove from heat and set aside.
2. Slice cucumber as thin as you can and put slices into a medium mixing bowl.
3. In another small bowl mix sesame oil, soy sauce and vinegar together. Drizzle dressing over cucumbers and toss until cucumbers are covered.
4. In another small bowl add lemon juice to the crab meat and mix lightly. (I figured out the lemon juice is supposed to help remove some of the fishy taste from the crab, use more if you want less of the fish taste,but not more than a tbsp.)
5. Scoop quinoa out evenly among four salad bowls. Place cucumbers around quinoa---the number of cucumbers you use on each plate is up to you. Scoop crab mixture evenly out on top of the quinoa on each plate.
6. Refrigerate for 2-3 hours for premium taste.

This salad, sadly, will go bad after about two days. I saved a couple of them for Dad and I to eat as appetizers the day after I made them, and while the crab was still alright, the cucumbers were starting to shrivel and the quinoa was sort of pebbly.