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1 cup quinoa
Rucola (salad rocket or arugula)
Roasted aspargus spears
1 avocado, diced
In a medium sized pot, bring quinoa and two cups of water to a boil. Reduce the heat to low and cover. Simmer until tender and liquid has been absorbed, about 15-20 minutes. Fluff with a fork when cooked.
Meanwhile, bring a large saucepan filled with lightly salted water to a boil. Add shrimp and cook for one to three minutes until pink and opaque. Drain and rinse shrimp under cold running water.
Arrange desired amount of rucola on a clean plate and add cooked quinoa, shrimp, asparagus, mango, avocado, feta cheese crumbles and pomegrante seeds. Drizzle on olive oil and balsamic vinegar.
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