Crab Stacks

Ingredients

• •1 dungeness crab- cooked
• •1 cup quinoa
• •1 cup orange juice
• •1 cup chicken stock
• •1 mango
• •1 fresno chile
• •1 avocado
• •1 lime
• •1 roma tomato
• •1 tablespoon cilantro
• •1 tablespoon green onion
• •1 clove garlic
• •1 salmon

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Method

From foodista.com — read the original

1. 1COMBINE 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.
2. 2CUT THE LIME INTO QUARTERS.
3. 3COMBINE THE MANGO AND FRESNO CHILE. SQUEEZE A 1/4 OF THE LIME OVER THE MIXTURE AND MIX TO COMBINE.
4. 4COMBINE THE TOMATO, CILANTRO, GREEN ONION AND GARLIC. SQUEEZE 1/4 OF THE LIME OVER THE MIXTURE AND STIR TO COMBINE.
5. 5USING 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.
6. 6TOP 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.
7. 7PRESS DOWN AND THEN REMOVE THE MOLDS.
8. 8GARNISH WITH PICKLED GINGER AND RADISHES AND USE THE REMAINING 1/2 LIME TO SQUEEZE OVER THE STACKS. SERVE COLD.