INGREDIENTS
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4 cups water
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1/2 cup uncooked quinoa
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1 thyme sprig
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1/2 teaspoon black pepper
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1/2 teaspoon paprika
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1/4 teaspoon ground red pepper
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1/4 cup plain fat-free Greek yogurt
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1/4 cup canola mayonnaise
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1/4 cup chopped sweet pickles
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1 teaspoon Dijon mustard
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8 ounces lump crabmeat, drained and shell pieces removed
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1/4 cup finely chopped red bell pepper
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1/4 cup finely chopped celery
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1/4 cup chopped green onions
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1/2 teaspoon kosher salt
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1 large egg white
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2 tablespoons olive oil, divided