Quinoa With Thai Flavors

• 1 1/2 cups dry quinoa
• 1 jalapeno pepper, seeded and minced
• 13 cup minced red onion
• 1/2 ripe but firm mango, peeled and diced small
• 3 tablespoons extra virgin olive oil
• 3/4 teaspoon fine sea salt
• 1 tablespoon plus 1 teaspoon lime juice
• About 10 fresh basil leaves, finely shredded
• Small handful cilantro leaves, roughly torn

1. Rinse quinoa well in a strainer, and drain.
2. (Do not skip this step, or quinoa will be bitter.)
3. Place in medium-size pot and add 3 cups water.
4. Bring to a boil, immediately reduce heat to very low, cover, and simmer until grains have popped open and are tender and translucent, 10 to 15 minutes.
5. Drain.
6. In a serving bowl, combine jalapeno, onion, mango, oil, salt and lime juice.
7. Stir to combine.
8. Add quinoa and toss to combine.
9. Taste for salt.
10. Serve warm or at room temperature.
11. Just before serving, toss in basil and cilantro.

quinoa, pepper, red onion, mango, extra virgin olive oil, salt, lime juice, basil, handful cilantro

Taken from cooking.nytimes.com/recipes/1017193 (may not work)