1. combine quinoa and water in small saucepan; bring to boil. Reduce heat; cover and simmer until liquid is absorbed and quinoa is tender, about 12 minutes. Spoon quinoa onto large plate and let cool.
2. Whisk together vinegar, oil, honey and salt in large bowl. Add crabmeat, scallions, plums, celery, carrot and quinoa. Toss to combine. Divide greens among 4 serving plates. Top evenly with crab mixture and sprinkle with almonds.
Mango or orange segments in this range.
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|Serving Size: 1 Serving (245g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 45 (22%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 0mg||0 %|
|Sodium 49.8mg||2 %|
|Potassium 503.2mg||13 %|
|Total Carbohydrate 33.8g||10 %|
|Dietary Fiber 5.1g||21 %|
|Sugars, other 28.7g|
|Protein 7.9g||11 %|
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Calories per serving: 208
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