Tex-Mex Krabbycakes® Quinoa Bowl
Try this scrumptious bowl filled with quinoa, corn, black beans and Mrs. Friday’s® Krabbycakes® which is our delicious blend of real snow crab meat, fresh cream, real butter, seasonings and surimi seafood. Served with avocado and salsa on top.
Menu Part
Ingredients
| 8 | Junior Breaded Krabbycakes® 1.5 oz. (Item# 057983) | |
| Quinoa Bowl | ||
| 3 | Tablespoons | Lime Juice |
| 2 | Tablespoons | Vegetable Oil |
| 1 | Each | Garlic Clove, Minced |
| 1/2 | Teaspoon | Tex-Mex Seasoning |
| 1/4 | Teaspoon | Salt |
| Dash | Hot Sauce | |
| 3 | Cups | Quinoa, Cooked |
| 1 | Cup | Corn, Cooked |
| 1 | Cup | Canned Black Beans, Drained and Rinsed |
| 1 | Each | Avocado, Peeled, Sliced |
| 1/4 | Cup | Salsa |
| Lime Crema | ||
| 1/2 | Cup | Sour Cream |
| 2 | Tablespoons | Lime Juice |
| 1/2 | Teaspoon | Lime Zest |
| 1 | Pinch | Salt |
Directions
- Lime Crema: Whisk together sour cream, lime juice, lime zest and salt. Set aside.
- Quinoa Bowl: Cook Krabbycakes® according to package directions to 165°F internal temperature. Meanwhile, in large bowl, whisk together lime juice, oil, garlic, Tex-Mex seasoning, salt and hot sauce. Add quinoa; toss to coat.
- Divide quinoa mixture among 4 bowls. Top each bowl evenly with corn, black beans and avocado slices; arrange 2 Krabbycakes® over top. Drizzle with Lime Crema and top with salsa.
