Quinoa & Mango Salad With Lemon Ginger Dressing
4as a main
4as a main
  • 1cup regularred or black quinoa, rinsed well in a strainer
  • 2cups water
  • 3 Mangoes
  • 1 large red onionhalved stem to root and slivered
  • 1 can black beansrinsed and drained
  • 2cups mesclun or baby greensrinsed and dried
  • 3tablespoons chopped corinader
  • 2 avocadoshalved, pitted and sliced
  • 1tablespoon olive oil
  • 1pinch salt and pepperto taste
Lemony-Ginger Dressing
  • 3teaspoons lemon juiceplus more to taste
  • 3tablespoons olive oilplus more to taste
  • 1/2teaspoon freshly grated ginger
  • 1pinch salt and pepperplus more to taste
  1. Preheat oven to 180C.
  2. 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.
  3. 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.
  4. Pit and dice mangoes.
  5. Make the dressing: Whisk the olive oil into the lemon juice. Whisk in the ginger and add salt and pepper to taste.
  6. 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.