4 cups cooked Quinoa - I cook it with mushroom stock cube for flavour
1 bunch of asparagus - Blanched, cut into small pieces
1 avocado - chopped small
Tuscan Kale - chopped, small with spine removed
1 roast red pepper - peeled and finely chopped
2 scallion/spring onions chopped
salt, white balsamic, olive oil
Combine first five ingredients, then add last three to taste
