Cook your quinoa and make the dressing while the quinoa is cooking.
When the quinoa is done cooking, transfer it to a large bowl and allow it to cool for about 5 minutes.
When the quinoa isn’t super hot (but still warm), add the dressing and stir just until it’s combined. Adding the dressing to the warm quinoa will help the dressing soak in and keep the salad moist and never dry.
Add the onion, black beans and mango and gently stir.
From here, place a handful of arugula on each serving plate, add some quinoa salad, and then top with dressing, diced avocado and almond slivers.