Shrimp and Red Quinoa Salad

Carter was off doing her senior projects and Russ was at work so I am just feeding myself for both lunch and dinner. Wanting to use some beautiful shrimp I cooked the other day I decided to make this recipe up. It was so good for lunch that I also ate it for dinner.
2/3 cup cooked Reed Quinoa

12 cooked shrimp, peeled and cut in thirds 

20 cherry tomatoes halved

2/3 cup chopped English cucumbers 

2 T. minced shallots

1/2 cubed avocado

2 T. Lime juice

1t. Olive oil
Mix together. Serve over arugula lightly dressed with balsamic vinegar and goat cheese on top.
Refreshing and healthy!