For the vinaigrette: Whisk together orange juice, red wine vinegar and crushed garlic. Drizzle in the olive oil; season with salt and pepper.
In a medium bowl, combine quinoa, black beans and cilantro. Add 2 Tablespoons of the vinaigrette and mix well.
Cut the cucumber into small chunks. Thinly slice the jalapeno, discarding the seeds.
Peel the mango, slice on either side of the seed, then cut into 1 cm cubes. Cut the avocado in half, remove pit, peel, and cut into 1 cm cubes. Thinly slice the radishes.
In another medium bowl, combine cucumber, jalapeno, mango and radishes. Drizzle with 2 Tablespoons vinaigrette and mix well. Add in cubed avocado and toss gently.
Divide quinoa mixture among the red cabbage leaves. Top with a generous helping of the tangy spring mango-avocado salad. Finish with a little more orange vinaigrette. Enjoy at once.