Quinoa & mango salad with lemony-ginger dressing

Delight your taste buds with this refreshing Quinoa & Mango Salad featuring a tantalizing lemony-ginger dressing. A perfect blend of flavors!

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 the oven to 200 °C.
2. Prepare the quinoa: Place quinoa and water in a saucepan and bring it to a boil. Lower the heat to simmer, cover the pan, and cook for about 12-15 minutes until the water is absorbed and the quinoa grains have little 'tails' and are chewy. If there is any excess liquid, drain the quinoa. You can rinse it under cold water to stop the cooking process and fluff it occasionally while preparing other ingredients.
3. Combine onion slices with 1 tablespoon of olive oil, salt, and pepper. Roast in the oven for approximately 30 minutes. Avoid stirring until they start browning, then stir occasionally to ensure even browning. The onions are ready when they are tender and nicely browned. Allow them to cool down.
4. Remove the pit from the mangoes and dice them. Squeeze out some of the juices from the fibrous parts around the pit before discarding them, as they contain a lot of juice. Add the extracted juices to the diced mangoes.
5. Prepare the dressing: Mix olive oil with lemon juice, whisk in the ginger, and season with salt and pepper to your taste.
6. Assemble the salad: Combine the cooked quinoa, diced mangoes (with juices), black beans, and cilantro. Arrange the micro greens on a large platter and spread the quinoa mixture over them. Top with roasted onions and avocado slices. Drizzle the dressing over the salad before serving.

Summary:

• Calories: 2876 kcal
• Fat: 130 g
• Protein: 72 g
• Carbs: 395 g
• Potassium: 6498 mg
• Magnesium: 770 mg