Fish Gaucho's Ahi Quinoa Salad

Ahi Quinoa Salad by Executive Chef Chris Beckett

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" There are only two rules for being successful; one, figure out exactly what you want to do, and two, do it."-Mario Cuomo

1244 Park St, Paso Robles, California

805-239-3333

Ingredients:

1. One half avocado, cubed

2. 2 Tablespoons pickled Fresno peppers

3. 2 Tablespoons roasted bell peppers, seeded, skinned and diced

4. 2 Tablespoon thinly sliced red onion

5. 1 Tablespoon pomegranate seeds

6. 7 Tablespoon quinoa, pre cooked

7. 4 ounces sashimi grade Ahi, thinly sliced

8. Pickled carrots and micro greens to garnish

9. Artisanal olive oil to finish

10. salt and pepper to taste

11. 4 Tablespoon blood orange vinaigrette

Directions:

1. Combine all ingredients, loosely toss together

2. Use chilled plate

3. Layer in center using a large spoon

4. Garnish with Carrots and micro greens

5. Swirl on olive oil to finish

Serving size 2

Ingredients: Blood Orange Vinaigrette

1. 1/2 cup extra virgin olive oil

2. 1/2 cup apple cider vinegar

3. 1 jalapenos, seeded, finely chopped

4. 3/4 cup blood orange, juiced

5. Salt and Pepper to taste

6. Blend all ingredients together and follow above directions for use.