Tag Archives: vegetarian

Mango Quinoa Black Bean Salad with Lemon Ginger Dressing

My favorite kind of dinner is one that can be made quickly without sacrificing flavor or experience.

Being busy shouldn’t mean you have to stop being healthy or thoughtful about what you put on your plate. Yes, sometimes I can’t even think about taking the time to make a meal and I’ll end up tossing a frozen pizza in the oven. And that’s okay. But when I get to make a dinner that is both nourishing and simple – well, it doesn’t get any better than that.

I’m happy to report that this is one of those dinners. In less than 30 minutes you have a healthy, fresh, and filling salad that tastes just as good the next day. vig_quinoa_2

I was actually surprised to find that it was the deep flavor of the cooked onions that really brought this dish together. They paired so well against the combination of sweet, ripe mangos and zesty greens, so definitely don’t skimp out on the onion.

The quinoa is what takes the longest to prep but other than that, it’s a chop here and whisk there, and things are looking good!

Quinoa and Mango Salad
Recipe adapted from Food52

  • cup regular, red (or any other kind of) quinoa, rinsed well in a strainer
  • cups vegetable broth (or other form of broth)
  • 2 mangoes
  • large red onion, halved stem to root and slivered
  • 1 tablespoon oil (I used coconut)
  • can black beans, rinsed and drained
  • cups micro greens (I used the Trader Joe’s organic blend)
  • Handful of arugula
  • tablespoons chopped cilantro
  • 1-2 avocados, halved, pitted and sliced (optional)
  • Salt and pepper, to taste

Lemon Ginger Dressing

  • 4 tablespoons lemon juice
  • tablespoons olive oil
  • 1 teaspoon freshly grated ginger 
  • Salt and pepper, to taste
  1. Bring quinoa and broth to a boil, then reduce the heat to a simmer, cover, and cook until the water is absorbed, about 12-15 minutes. While it’s cooking I like to add spices (cayenne, paprika, oregano, thyme, etc..) and salt and pepper, to give it some flavor.
  2. Toss onion slivers with 1 tablespoon coconut oil, salt and pepper in a frying pan. Fry until fragrant and they begin to brown. Remove from heat.
  3. Pit and dice mangoes (resist from eating them!)
  4. Make the dressing: Whisk the olive oil into the lemon juice and then whisk in the ginger, and add salt and pepper to taste.
  5. Assemble the salad: Mix the quinoa, mango, black beans, and cilantro together. Spread the micro greens and arugula on a large plate and layer the quinoa mixture over the greens. Top with the roasted onions and, if you’d like, avocado slices. Drizzle the dressing over the salad and enjoy!