Quinoa And Mango Salad With Lemony Ginger Dressing

Ingredients

• 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 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
• 3 tablespoons chopped cilantro
• 1-2 avocados, halved, pitted and sliced
• 1 tablespoon olive oil
• salt and pepper, to taste
• 3-4 teaspoons lemon juice
• 3-4 tablespoons olive oil
• 1/2 teaspoon freshly grated ginger (or 1 tsp ground ginger)

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