Quinoa And Mango Salad With Lemony-Ginger Dressing

By Food52
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Nutrition per serving    (USDA % daily values)
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Ingredients for 4 servings

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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