Crab Stacks

• dungeness crab- cooked&1
• quinoa1 cup
• orange juice1 cup
• chicken stock1 cup
• mango1
• fresno chile1
• avocado1
• lime1
• roma tomato1
• cilantro1 tablespoon
• green onion1 tablespoon
• clove garlic1
• salmon3 servings

Instructions

1. 1

   COMBINE THE QUINOA, OJ AND STOCK IN A SAUCEPAN.

2. 2

   COOK OVER MEDIUM HIGH HEAT UNTIL ALL LIQUID HAS BEEN ABSORBED.

3. 3

   REMOVE FROM HEAT AND SET ASIDE.

4. 4

   CUT THE LIME INTO QUARTERS.

5. 5

   COMBINE THE MANGO AND FRESNO CHILE.

6. 6

   SQUEEZE A 1/4 OF THE LIME OVER THE MIXTURE AND MIX TO COMBINE.

7. 7

   COMBINE THE TOMATO, CILANTRO, GREEN ONION AND GARLIC.

8. 8

   SQUEEZE 1/4 OF THE LIME OVER THE MIXTURE AND STIR TO COMBINE.

9. 9

   USING A ROUND MOLD, SPOON SOME OF THE PREPARED QUINOA INTO THE BOTTOM.

10. 10

    IF USING THE SALMON- SPOON IN A LAYER OF THE SALMON.- OTHERWISE USE CRAB.

11. 11

    TOP WITH A LAYER OF THE TOMATO MIXTURE, THEN AVOCADO.

12. 12

    TOP WITH A THIN LAYER OF THE QUINOA, THEN CRAB, FOLLOWED BY AVOCADO, THE MANGO MIXTURE AND MORE CRAB AND FINALLY TOPPED WITH A BIT MORE MANGO MIXTURE.

13. 13

    PRESS DOWN AND THEN REMOVE THE MOLDS.

14. 14

    GARNISH WITH PICKLED GINGER AND RADISHES AND USE THE REMAINING 1/2 LIME TO SQUEEZE OVER THE STACKS.

15. 15

    SERVE COLD.