I made this yummy salad right after the new year because I was craving clean and fresh and I happened to have mangos, which I don’t usually, so what a perfect pairing. Try it out and see what you think. I’ve eaten most of this as a quick meal that’s light, clean and full of flavor. I adapted the original recipe from something I saw on Food52.
| Servings |
| 4 servings |
| Cook Time |
| 15 minutes |
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I made this yummy salad right after the new year because I was craving clean and fresh and I happened to have mangos, which I don’t usually, so what a perfect pairing. Try it out and see what you think. I’ve eaten most of this as a quick meal that’s light, clean and full of flavor. I adapted the original recipe from something I saw on Food52.
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Ingredients
- 1 cup quinoa use your favorite kind
- 2 cups water
- 3 ripe mangos
- 1 medium onion chopped
- 1 1/2 cup soaked and sprouted black beans or gabonzo beans use canned if that’s all you have
- Salad greens like mixed greens, spinach or kale
- Fresh cilantro or parsley chopped
- 2 avocados sliced
- Unrefined sea salt and pepper to taste
- 4 teaspoons fresh squeezed orange or lemon juice
- 4 tablespoons avocado oil
- 1/2 teaspoon grated fresh ginger
- Unrefined sea salt and pepper to taste
Servings: servings
Units:
Instructions
- Cook the quinoa: In a saucepan bring the quinoa and water to a boil. Reduce the heat to a simmer, cover and cook until most of the water has been absorbed, which takes about 15 minutes. Fluff it up with a fork.
- Chop the onion and set aside.
- Pit and slice the mangos. Squeeze the mango seeds as there is quite a bit of juice and add to the mangos.
- Make the dressing. Whisk the juice, oil, ginger and salt and pepper together.
- Mix the quinoa, mango, beans and cilantro or parsley together. Place the greens on a plate, top with the quinoa mixture, add some onions and avocado slices and drizzle with the dressing. Add further salt and pepper if you desire. Enjoy…so yummy!
Recipe Notes
If using as a side dish, it will serve more like 6-8
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