1/2cupgreen onionsthinly sliced, white and green parts
1/4cupapple cider vinegar
Cook quinoa according to package directions. Toast almonds by placing in a dry skillet over medium-high heat. Cook, stirring frequently, until starting to brown, about 5 minutes. Set aside.
In a large bowl, combine mango, red bell pepper, green onions, cilantro, toasted almond slices, and cooked quinoa. In a separate bow, whisk together canna-oil, vinegar, minced garlic, cayenne, salt, and pepper. Toss dressing with salad.
Serve at room temperature or chilled. Store leftovers in the refrigerator for up to 3 days.