Mango, Jalapeno and Basil Quinoa Salad

• 1 1/2 cups quinoa dry
• 1 each jalapeno pepper seeded and minced
• 1/2 cup red onion or as needed, finely chopped
• 1/2 each mangos hard but firm, peeled and diced
• 2 1/2 tablespoons olive oil, extra-virgin
• 1 x salt to taste
• 1 tablespoon lime juice plus 1 teaspoon, fresh
• 1 bunch basil leaves, freshly shredded
• 1/2 cup cilantro freshly and roughly torn

1. Rinse quinoa well in a strainer, and drain well.
2. Add in a medium-size pot and pour in 3 cups of water.
3. Bring to a boil, reduce heat to low, cover, and simmer until quinoa is cooked, tender and translucent, and most of the water has been absorbed, about 15 minutes.
4. Drain.
5. In a large serving bowl, stir together jalapeno, onion, mango, oil, salt and lime juice until well mixed.
6. Stir in quinoa until evenly distributed.
7. Season with salt.
8. Serve warm, at room temperature or chilled.
9. Right before serving, gently stir in basil and cilantro.

quinoa dry, jalapeno pepper, red onion, firm, olive oil, salt, lime juice, basil, cilantro freshly

Taken from recipeland.com/recipe/v/mango-jalapeno-basil-quinoa-sal-52079 (may not work)