April 30, 2018 1 min read




  • 2 cups cooked quinoa
  • 2 large, ripe mangoes, pitted and cut into medium-sized pieces
  • 1 16oz can of black beans, rained and rinsed
  • 1 large red onion, thinly sliced
  • 1 tbsp olive oil
  • salt and pepper, to taste
  • 2 cups mixed micro greens or mixed sweet greens (mâche, mizuna, tat soi, etc),
  • 1 large avocado, thinly sliced
  • 2 tbsp cilantro, roughly chopped
  • 4 tbsp Organic Miso Ginger Dressing



  1. Preheat oven to 400°F. Place onion slices on a rimmed baking sheet and mix well with olive oil. sprinkle with salt and pepper. Roast for 20-25 minutes, until nicely browned and crispy.
  2. Toss quinoa, black beans, cilantro, and mango until thoroughly mixed.
  3. Arrange greens to cover a serving plate. Top with quinoa mixture, top with crispy onions, then avocado. Drizzle with Organic Miso Ginger Dressing and serve!