• 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)

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