Quinoa & Mango Salad With Lemony-Ginger Dressing

Name: Quinoa & Mango Salad With Lemony-Ginger Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Quinoa and Mango Salad; 1 cup regular, red or black quinoa, rinsed well in a strainer; 2 cups water; 3 mangoes; 1 large red onion, halved stem to root and slivered; 1 can black beans, rinsed and drained; 2 cups micro greens (I used a rainbow blend package from Whole Foods herb section: mizuna, curly cress, red and yellow beet, arugula, cabbage) - if not available, mesclun, spring or baby greens are…; 3 tablespoons chopped cilantro; 2 avocados, halved, pitted and sliced; 1 tablespoon olive oil; 1 pinch salt and pepper, to taste; Lemony-Ginger Dressing; 3 teaspoons lemon juice, plus more to taste; 3 tablespoons olive oil, plus more to taste; 1/2 teaspoon freshly grated ginger (or 1 tsp ground ginger); 1 pinch salt and pepper, plus more to taste

Servings: persons

Quinoa and Mango Salad
1 cup regular, red or black quinoa, rinsed well in a strainer
2 cups water
3 mangoes
1 large red onion, halved stem to root and slivered
1 can black beans, rinsed and drained
2 cups micro greens (I used a rainbow blend package from Whole Foods herb section: mizuna, curly cress, red and yellow beet, arugula, cabbage) - if not available, mesclun, spring or baby greens are fine, rinsed and dried
3 tablespoons chopped cilantro
2 avocados, halved, pitted and sliced
1 tablespoon olive oil
1 pinch salt and pepper, to taste
Lemony-Ginger Dressing
3 teaspoons lemon juice, plus more to taste
3 tablespoons olive oil, plus more to taste
1/2 teaspoon freshly grated ginger (or 1 tsp ground ginger)
1 pinch salt and pepper, plus more to taste

1
["Preheat oven to 400 degrees.", "Cook the quinoa: In a saucepan, bring quinoa and water to a boil. Reduce the heat to a simmer, cover, and cook until most or all of the water is absorbed, about 12-15 minutes. The little ""tails"" should pop free from the grain and it should still be pretty chewy. If any liquid remains, strain the quinoa. I usually add it to a strainer either way and rinse it under cold water to stop the cooking process, then continue to fluff it every so often as I'm preparing the other ingredients.", "Toss onion slivers with 1 tablespoon olive oil, salt and pepper. Roast for about 30 minutes. Resist stirring until they begin to brown, then stir occasionally; not too much or they will not brown as nicely. Remove when they are soft and nicely colored. Let cool.", "Pit and dice mangoes. Try to squeeze out some of the juices from the fibrous part surrounding the pit before discarding it - there's often a lot of juice in that section. Add it to the diced mangoes", "Make the dressing: Whisk the olive oil into the lemon juice. Whisk in the ginger and add salt and pepper to taste.", "Assemble the salad: Mix the quinoa, mango (and juices), black beans, and cilantro together. Spread the micro greens on a large plate and layer the quinoa mixture over the greens. Top with the roasted onions and the avocado slices. Drizzle the dressing over the salad and serve."]

339

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Quinoa and Mango Salad, 1 cup regular, red or black quinoa, rinsed well in a strainer, 2 cups water, 3 mangoes, and more.

Yes, Quinoa & Mango Salad With Lemony-Ginger Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!