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Ingredients

• 1 DUNGENESS CRAB- COOKED& SHELLED
• 1 cup QUINOA
• 1 cup ORANGE JUICE
• 1 cup CHICKEN STOCK
• 1 MANGO- PITTED AND DICED
• 1 FRESNO CHILE SEEDED, STEMMED& DICED
• 1 AVOCADO, SEEDED AND DICED
• 1 LIME
• 1 ROMA TOMATO DICED
• 1 tablespoon CHOPPED CILANTRO
• 1 tablespoon CHOPPED GREEN ONION
• 1 MINCED CLOVE GARLIC
• FRESH SALMON- DICED (OPTIONAL)

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Ready In 45 Minutes

Servings: 3

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Cooking Instructions

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Step 1

• COMBINE THE QUINOA, OJ AND STOCK IN A SAUCEPAN. COOK OVER MEDIUM HIGH HEAT UNTIL ALL LIQUID HAS BEEN ABSORBED. REMOVE FROM HEAT AND SET ASIDE.
• INGREDIENTS:
  
• EQUIPMENT:
  

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Step 2

• CUT THE LIME INTO QUARTERS.
• INGREDIENTS:
  

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Step 3

• COMBINE THE MANGO AND FRESNO CHILE. SQUEEZE A 1/4 OF THE LIME OVER THE MIXTURE AND MIX TO COMBINE.
• INGREDIENTS:
  

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Step 4

• COMBINE THE TOMATO, CILANTRO, GREEN ONION AND GARLIC. SQUEEZE 1/4 OF THE LIME OVER THE MIXTURE AND STIR TO COMBINE.
• INGREDIENTS:
  

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Step 5

• USING A ROUND MOLD, SPOON SOME OF THE PREPARED QUINOA INTO THE BOTTOM. IF USING THE SALMON- SPOON IN A LAYER OF THE SALMON.- OTHERWISE USE CRAB. TOP WITH A LAYER OF THE TOMATO MIXTURE, THEN AVOCADO.
• INGREDIENTS:
  

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Step 6

• 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.
• INGREDIENTS:
  

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Step 7

• PRESS DOWN AND THEN REMOVE THE MOLDS.

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Step 8

• GARNISH WITH PICKLED GINGER AND RADISHES AND USE THE REMAINING 1/2 LIME TO SQUEEZE OVER THE STACKS. SERVE COLD.
• INGREDIENTS:
  

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