Quinoa with Mango and Avocado

We love the Mango Avocado Salsa that I make, so I thought it would make a great quinoa salad.  I basically used by salsa recipe and added quinoa.  Easy and really, really good.

2 cups water or broth
1 cup quinoa
3 T. Olive oil
1 T. rice vinegar
1 T. (more or less according to your heat level) jalapeno, finely diced
Juice of one or two limes (about 2-3 T.)
1 large mango, diced
1 avocado, diced (ripe but firm)
1/2 red pepper, diced small
2-3 T. red onion, finely diced
1/4 cup fresh cilantro, chopped
salt to taste

Combine water and quinoa (I like to add a teaspoon of Better than Bouillon).  Bring to a boil, cover and simmer for 15 minutes or until water has absorbed.  Put cooked quinoa in a large bowl and fluff with a fork.  Let cool at room temperature or refrigerate for at least 30 minutes, fluffing occasionally with a fork.

Combine olive oil, vinegar, jalapeno, and lime juice and whisk to form a vinaigrette. 

Add remaining ingredients to the cooled quinoa.  Stir in vinaigrette and season with salt.

I served this with fish and it was awesome.  I think it would be good to add a can of drained, rinsed black beans.  Might do that next time.