Cook quinoa in water according to packet instructions and leave aside to cool.
Steam asparagus and leave to cool.
To assemble salad, spread mixed salad leaves on a large platter.
Top with smoked salmon arranged into casual rosettes, grapefruit, pomegranate, quinoa, asparagus and onion (optional).
Garnish with snow pea sprouts and salmon caviar and serve with dressing.
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