Quinoa and Mango Salad with Lemony-Ginger Dressing
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  • cup regular, red or black quinoa, rinsed well in a strainer
  • cups water
  • mangoes
  • large red onion, halved stem to root and slivered
  • can black beans, rinsed and drained
  • 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
  • tablespoons chopped cilantro
  • avocados, halved, pitted and sliced
  • tablespoon olive oil
  • salt and pepper, to taste
  • teaspoons lemon juice
  • tablespoons olive oil
  • teaspoon freshly grated ginger (or 1 tsp ground ginger)



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