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Quinoa and Mango Salad with Lemony-Ginger Dressing

Discussion in 'Lifestyle & Healthy Living' started by Jeanh, Mar 17, 2016.

  1. Quinoa and Mango Salad with Lemony-Ginger Dressing
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    Serves serves 4-6 as a main course, 6-8 as a starter

    Quinoa and Mango Salad

    • 1cup regular, red or black quinoa, rinsed well in a strainer
    • 2cups water
    • 3mangoes
    • 1large red onion, halved stem to root and slivered
    • 1can black beans, rinsed and drained
    • 2cups micro greens (I used a rainbow blend package from Whole Foods herb section: mizuna, curly cress, red and yellow beet, arugula, cabbage) – if not available, mesclun, spring or baby greens are fine, rinsed and dried
    • 3tablespoons chopped cilantro
    • 1-2avocados, halved, pitted and sliced
    • 1tablespoon olive oil
    • Salt and pepper, to taste
    Lemony-Ginger Dressing

    • 3-4teaspoons lemon juice
    • 3-4tablespoons olive oil
    • 1/2teaspoon freshly grated ginger (or 1 tsp ground ginger)
    • Salt and pepper, to taste
    1. Preheat oven to 400 degrees.
    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. The little "tails" should pop free from the grain and it should still be pretty chewy. If any liquid remains, strain the quinoa. I usually add it to a strainer either way and rinse it under cold water to stop the cooking process, then continue to fluff it every so often as I'm preparing the other ingredients.
    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 colored. Let cool.
    4. Pit 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
    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 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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    queencee likes this.
  2. queencee

    queencee Forum Expert Established

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