Crab Stacks
Ready in 45 minutes, for 3 servings
Very healthy
Dairy free
Gluten free
INGREDIENTS:
- quinoa
- stock
- orange juice
EQUIPMENT:
- sauce pan
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:
- lime
2) CUT THE LIME INTO QUARTERS.
INGREDIENTS:
- chili pepper
- mango
- lime
3) COMBINE THE MANGO AND FRESNO CHILE. SQUEEZE A 1/4 OF THE LIME OVER THE MIXTURE AND MIX TO COMBINE.
INGREDIENTS:
- green onions
- cilantro
- garlic
- tomato
- lime
4) COMBINE THE TOMATO, CILANTRO, GREEN ONION AND GARLIC. SQUEEZE 1/4 OF THE LIME OVER THE MIXTURE AND STIR TO COMBINE.
INGREDIENTS:
- avocado
- quinoa
- salmon
- tomato
- crab
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:
- avocado
- quinoa
- mango
- crab
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.
7) PRESS DOWN AND THEN REMOVE THE MOLDS.
INGREDIENTS:
- pickled ginger
- radish
- lime
8) GARNISH WITH PICKLED GINGER AND RADISHES AND USE THE REMAINING 1/2 LIME TO SQUEEZE OVER THE STACKS. SERVE COLD.