This may seem like a stupid name, and it probably is seeing as it doesn’t really tell you anything about the dish! But ‘The Little Mermaid’ was one of my favourite films growing up so whenever I hear crab I think of Sebastian and visa versa. I may have to stop this though as my partner has a new beautiful nephew who’s been named Sebastian and I’m sure he won’t appreciate being likened to a crustacean! This dish should probably have been called ‘Crabless rocket & quinoa salad’ as it was inspired by Sue Shepherd’s ‘Crab & rocket quinoa salad’!
It’s satisfyingly fresh and bursting with flavour. One of my absolute favourites, thank you Sue Shepherd – I cannot recommend her book (The complete low-FODMAP diet) enough for anyone following a low-FODMAP diet.
An added bonus with this dish is the way the kitchen smells when you’re grating the lemon; you may notice I use zest in a lot more of my recipes!
The easiest way to make the lemon and chilli dressing, with the least washing up, is to place all the ingredients in a small screw top jar, put the lid on(!) and shake well.
Enjoy!
Sebastian's Salad
Ingredients
- 120 g rinsed uncooked, quinoa
- 360 ml water just under 1.5 cups
Lemon/Chilli Dressing
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp grated lemon zest
- 1 finely chopped red chilli
- pepper to taste
'Crab'
- 1 pack firm tofu my pack was 396g
- 1 tbsp garlic infused olive oil goo
- 1 1/2 tsp old bay seasoning
- Seaweed 1 sheet
- 4 handfuls rocket leaves as much/little as you like
- circa 16 cherry tomatoes quartered
Instructions
- Cook the quinoa as per manufacturers instructions. I use 360ml water and cook, stirring occasionally, until all the water has been absorbed and the quinoa is tender. Set aside to cool at room temperature.
- To make the dressing, place all the ingredients in a small screw top jar and shake well.
- To make the tofu-'crab' heat the goo in a large non-stick frying pan, add the old bay seasoning and stir to make a paste. Crumble in the tofu and stir well, until it's evenly covered. Cook on a medium high heat until browning, stirring occasionally.
- Tear up the seaweed sheet into the pan. Cook for another minute or so, stirring continously.
- Combine the quinoa and tofu 'crab' in a large bowl and mix well.
- When you are ready to eat cover the rocket with dressing and mix well, divide the dressed rocket and tomatoes into 4 bowls then cover with the quinoa-crab mix.
- Enjoy!
Super tasty! So happy I found this recipe. Thanks Tallulah!
Ah, you’re welcome Henry and thanks! It’s one of my favourites, I’m glad you like it.