Quinoa and mango salad with lemony-ginger dressing

Try this vibrant quinoa and mango salad with zesty lemon-ginger dressing for a burst of fresh flavors and textures in every bite.

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
• 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

Instructions:

1. Preheat your oven to 200 °C.
2. Prepare the quinoa: Combine quinoa and water in a saucepan and bring it to a boil. Lower the heat to a simmer, cover the pan, and cook until the water is absorbed, usually for 12-15 minutes. The little curly "tails" should appear and the quinoa should be slightly chewy. If there is any excess liquid, drain the quinoa. You can rinse it under cold water to stop the cooking process, fluffing it occasionally while preparing other ingredients.
3. Mix onion slivers with 1 tablespoon of olive oil, salt, and pepper. Roast them for around 30 minutes. Avoid stirring them too frequently until they start to brown, then stir occasionally. Take them out when they become tender and nicely colored. Let them cool down.
4. Remove the pits from the mangoes and dice them. Squeeze out some of the juices from the fibrous part around the pit before discarding it – there's usually a lot of juice in that area. Add the juices to the diced mangoes.
5. Prepare the dressing: Combine the lemon juice with the olive oil. Mix in the ginger and season with salt and pepper.
6. Put together the salad: Combine the quinoa, diced mango (with juices), black beans, and cilantro. Arrange the micro greens on a large plate and top them with the quinoa mixture. Add the roasted onions and avocado slices on top. Drizzle the dressing over the salad before serving.

Summary:

• Calories: 2751 kcal
• Fat: 121 g
• Protein: 70 g
• Carbs: 381 g
• Potassium: 5886 mg
• Magnesium: 731 mg