Kale Salad with Creamy Mango Vinigrette Dessing (GF, Vegan)

I know I am a slacker and never post anything on here lately. I wish I could say it was because I am so busy with work that I just don't have time, but that's not the case. It's basically that I'm lazy and get caught up doing other stuff. At any rate, this mango dressing is soooo amazingly good. I find myself just trying to eat IT! I use it in other salads as well, hopefully I will post another one somewhat soon.

Serves 4 as entree salads

Salad
1.5 cup quinoa, cooked in 3 cups water
4-5 cups kale torn (I also used baby greens mixed in)
1 cup tomato, chopped
1 cup cucumber, quartered and sliced
1 large mango, diced
1 red onion, sliced thin
1 avocado, diced
1/4 cup cilantro, chopped (or herb of choice, I've done it with basil & it's great)
1 tbs lemon juice
1/4 cup currants, cranberries or raisins
1/4 cup pepitas (can sub slivered almonds, or cashews)

 Cook quinoa first and allow it to cool down some before putting it with the salad. In a medium-large bowl combine all salad ingredients except quinoa, kale, currants & pepitas.
To serve, place greens on 4 seperate plates (or bowls) top with 1/4 the amount of cooked quinoa. Top with salad ingredients from the med-large bowl, then put desired amout of dressing on top, it is creamy and somewhat thick. Then sprinkle with currants and pepitas. I usually sprinkle on some salt, black pepper & cayenne pepper as well, but it depends who I'm serving it to.

 *If you are making this as a large salad for individuals to dish themselves, put kale in a large serving bowl first, then add the quinoa & ingredients from the bowl, mix. Then add in a little more than half of the dressing and toss, if it seems somewhat dry, add in more, I like mine drenched in the stuff, but some people may not. Sprinkle currants & pepitas on top of the salad.

Creamy Mango Vinigrette 
1 VERY FULL cup mango
1/3 cup olive oil
1/4 cup sweetener of choice (I've used maple syrup, coconut sugar, stevia & agave all in different amounts or individually, just needs to be equal to 1/4 cup)
1/3 cup orange juice
2 Tbsp rice vinegar
1/2 tsp sea salt
1 large clove garlic
1/2 inch knob fresh ginger
pinch cayenne pepper (optional)

Put all the ingredients into the blender and blend until smooth.