Quinoa and Mango Salad with Lemon Ginger Dressing

I heavily modified this, and have modified it more since testing it.

Quinoa and Mango Salad:

  • 1 cup quinoa
  • 1/2 cup lentils
  • Water to cook quinoa and lentils
  • 1 container of fresh mango from Whole Foods (slicing mangos is a pain)
  • 1 chopped yellow pepper
  • 1 avocado, sliced

Crispy Onions:

  • 1 large red onion, halved stem to root and slivered
  • 1 tablespoon olive oil
  • salt and pepper, to taste

Lemony-Ginger Dressing:

  • Juice of 2 lemons
  • 6 tablespoons olive oil
  • 1 tablespoon freshly grated ginger
  • 3 tablespoons chopped cilantro
  • salt and pepper, to taste


  1. Preheat oven to 400 degrees.
  2. Cook the quinoa. (I used a rice cooker.) Rinse in cold water, drain and refrigerate.
  3. Cook the lentils. Rinse in cold water, drain and refrigerate.
  4. Toss onion slivers with 1 tablespoon olive oil, salt and pepper. Roast for about 30 minutes. Resist stirring until they begin to brown.
  5. Make the dressing: Whisk the olive oil into the lemon juice. Whisk in the ginger and cilantro, add salt and pepper to taste.
  6. Assemble the salad: Layer the quinoa, lentils, mango, yellow peppers and avocado slices, or arrange as desired. Top with the roasted onions. Drizzle with dressing and serve.

Serves 4-6