A refreshing and colorful sweet and savory mixture.
Add the quinoa to a pot. Add 3 3/4 c cold water to the pot. Bring to a boil and cook for 10 minutes. Let the quinoa sit for 10 minutes. Salt and set aside.
Rinse the cherry tomatoes and peel the carrots and mango.
Cut the cherry tomatoes into halves, cut the carrots into thin slices, and cut the mangoes into thin slices.
Peel and chop the red onion.
Peel the avocados and cut into slices.
Divide the mesclun between 4 bowls.
On top of the mesclun, add quinoa, onion, tomatoes, duck breast fillet slices, avocado, mangoes, and carrot slices.
Sprinkle with lemon juice, olive oil, and balsamic vinegar.
Add salt and pepper and sprinkle sesame seeds over each bowl. Enjoy!