To prepare, cook the quinoa as per directions with the chopped chilies. Set aside to cool.
Peel mango and cut into large slices. Heat a grill pan and drizzle with half the olive oil. Place mango slices and pour the rest of the olive oil and sprinkle the fennel seeds on top. Grill each side around 3-4 minutes or till you get nice brown stripes. Set aside and let cool.
Combine all the other ingredients (except mango and pomegranate) in a large bowl and toss to mix together. Dress with grilled mango and pomegranate seeds.
Just before serving, pour the ginger dressing on top. You don't need to mix the dressing in. Let stand for around 15 minutes for the dressing to get incorporated.
Recipe by Box of Spice at https://boxofspice.com/2013/06/mango-quinoa-salad-with-ginger-dressing/