1. Cook quinoa according to package directions. Set aside to cool slightly. 2. Finely slice cucumbers into 1/8-inch or thinner pieces and place in medium mixing bowl. 3. In a small bowl, combine soy sauce, vinegar and oil. Pour over cucumber slices and toss together. 4. Divide quinoa among 4 salad plates and place cucumber slices on top. 5. In a small mixing bowl, combine crab meat with lemon juice. Divide evenly on top of cucumber slices. 6. Refrigerate for 2-3 hours for best flavor. Can be kept in the refrigerator for up to 4 days. 7. Garnish with cilantro immediately before serving. ---------------------------------------------------------------------------
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