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Simple Quinoa Salad

Prep Time 11 minutes
Yield Serves 12 servings
Simple Quinoa Salad


  • 24 Ounces Louis Kemp® Flake & Chunk Surimi Seafood 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.