Ingredients
- 1 cup quinoa
- 2 cup water
- 3 mango
- 1 large red onion halved stem to root and slivered
- 1 can black beans rinsed and drained
- 2 cups baby greens
- 3 Tbsp cilantro chopped
- 1-2 avocado halved, pitted and sliced
- 1 Tbsp olive oil
- coarse salt and freshly ground black pepper
- 3-4 tsp lemon juice
- 3-4 Tbsp olive oil
- 1/2 tsp fresh ginger freshly grated ginger (or 1 tsp ground ginger)
- coarse salt and freshly ground black pepper
Servings: people
Units:
Instructions
- 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.
- 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.
- it 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.
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