Ingredients:

  • 1 cup (170g) quinoa, rinsed
  • 2 cups (480ml) vegetable broth or water
  • 2 tablespoons (30g) unsalted butter
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) olive oil
  • Zest of 1 lemon
  • Juice of 1 lemon
  • ¼ cup (15g) fresh parsley, chopped
  • Salt and pepper to taste
  • 4 crab legs, cooked and warmed

Instructions:

  1. Place quinoa in a fine mesh strainer and rinse under cold water.
  2. In a medium saucepan, bring vegetable broth to a boil. Add rinsed quinoa and a pinch of salt. Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
  3. While quinoa cooks, melt butter and olive oil in a small skillet over medium heat. Add minced garlic; sauté for about 1-2 minutes until fragrant.
  4. Once quinoa is cooked, fluff with a fork and stir in garlic butter mixture, lemon zest, and juice. Add chopped parsley and season with salt and pepper to taste.
  5. Place quinoa in a large serving bowl and arrange warm crab legs alongside it. Garnish with additional parsley and lemon wedges, if desired.