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Simple Quinoa Salad

YIELDServes 12 servings


24 Ounces Louis Kemp® Flake & Chunk (4/2.5 lb) 7929601102
1/3 Cup Yuzu Juice
2 Tablespoon Soy Sauce
2 Tablespoon Green Yuzu Kosho (Ao Kosho) Condiment
1/2 Cup Extra Virgin Olive Oil
2 Each Scallions (minced)
12 Ounces Quinoa (Multi-Colored)
40 Ounces Baby Spinach, blanched, squeezed, and roughly chopped
  Salt & Pepper
8 Each Scallions (green part only, shredded and iced)
3 Each Avocado, peeled, pitted and sliced
  Furikake Seasoning


Yuzu Kosho Vinaigrette: Puree yuzu juice, soy sauce, green yuzu kosho, extra-virgin olive oil ingredients. Add minced scallions and puree again.

Season spinach with 1/4 cup of the Yuzu Kosho vinaigrette and season with salt and pepper.

Using a 3 inch metal mold layer, press in 1/2 oz spinach mixture and 1 oz quinoa. Top with 1 oz avocado and 2 oz Real Simple surimi crabmeat. Chill.

When ready to serve: unmold onto plate, top with shredded green scallion and furikake, Drizzle additional Yuzu Kosho Vinaigrette on plate.

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