Quinoa & Mango Salad With Lemon Ginger Dressing

Quinoa & Mango Salad With Lemon Ginger Dressing

Course Entree, Main Dish
Cuisine Modern Australian
Servings 4 as a main


  • 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 mesclun or baby greens rinsed and dried
  • 3 tablespoons chopped corinader
  • 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
  • 1 pinch salt and pepper plus more to taste


  • Preheat oven to 180C.
  • 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. If any liquid remains, strain and rinse it under cold water to stop the cooking process.
  • 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 coloured. Let cool.
  • Pit and dice 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 coriander together. Spread the mesculan or greens on a large plate and layer the quinoa mixture over it. Top with the roasted onions and the avocado slices. Drizzle the dressing over the salad and serve.
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