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Amazing Lemon Dill Crab Quinoa Pilaf: 30 Mins

Lemon Dill Crab Quinoa Pilaf
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A bright and flavorful crab and quinoa pilaf seasoned with fresh lemon and dill. This recipe is perfect for a light, protein-rich seafood dinner.

Ingredients

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  • 1 cup quinoa, rinsed
  • 2 cups low-sodium vegetable broth
  • 1 pound lump crab meat, picked over for shells
  • 1/4 cup chopped fresh dill
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste

Instructions

  1. Combine rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed. Let stand, covered, for 5 minutes.
  2. Fluff quinoa with a fork.
  3. In a small bowl, whisk together lemon juice and olive oil.
  4. Add crab meat, dill, and garlic to the fluffed quinoa.
  5. Drizzle with lemon juice and olive oil mixture.
  6. Gently toss to combine.
  7. Season with salt and pepper to taste.
  8. Serve immediately.

Notes

  • For best results, use fresh lump crab meat.
  • Adjust lemon juice and dill to your preference.
  • This dish can be served warm or chilled.

Nutrition

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