Mango Quinoa Salad

I’m a little smitten with quinoa salads right now and I am definitely addicted to quinoa. Somehow, it seems to find it's way on our table (and lunch bags) a couple of days a week. This salad was created by adding cooked quinoa to ....drumroll, please.... a mango salsa. The combination works perfectly. It is simple and easy to make and works well with fish or chicken. Serve it as a side dish or add cubed leftover meat or fish for a hearty lunch.
 

Mango Quinoa Salad

1 cup uncooked quinoa

¼  tsp salt

1 ripe mango, peeled and chopped

1 medium red pepper, diced

1 bunch green onions, chopped (or 1 small sweet onion, chopped)

4 Tbsp chopped fresh cilantro

1 small hot pepper, finely chopped (optional)

Dressing

2 Tbsp olive oil

1 Tbsp apple cider vinegar or juice of 1 lime

Salt and freshly ground black pepper

Directions

Wash quinoa and boil in 2 cups of water for 15 minutes. Cover and let quinoa sit until it absorbs all the water, about 10 minutes. Fluff quinoa with a fork and let it cool to room temperature.

Peel the mango, cut into small cubes and add to a bowl. Chop the red pepper, hot pepper (if using) and onion and add to the bowl.

Add the cooled quinoa to the mango mixture and mix gently.

Pour the dressing over the salad, add the cilantro and toss.

Serve immediately, or cover and chill.