Quinoa Mango Salad

Quinoa is a whole grain that the Mayans used as an every day staple. It is chewy and nutty in flavor and holds up well in this salad (doesn't get mushy). You can find it in the grain section of your grocery stores. If not, use wild grain rice, orzo, just about any type of grain you like.

2 Cups of Quinoa
4 Cups of chicken or vegetable broth
1 Package of Pico de Gallo (in the fresh salsa section of grocery stores)
1 Large Orange & orange zest
1 Lemon & lemon zest
1 Large Mango (diced) (You can also add avocados, English cucumbers)
1 Handful of Cilantro or Italian Parsley

Rinse the Quinoa in cold water and set aside. In a large saucepan, heat the broth until it boils. Pour the Quinoa into the boiling broth, sprinkle some onion powder, salt and pepper into the mix and stir. Turn the heat down to a simmer and cook the Quinoa in the broth until all the broth evaporates (about 20-30 minutes). Set the Quinoa aside with the lid on for about 10 minutes to get tender. In a large bowl, combine the Pico de Gallo and mango together. Zest the peel of the orange and lemon and combine into the mixture. Take the cooked Quinoa and pour into the large bowl and combine thoroughly. Squeeze the orange and lemon into the mixture and mix together. Set aside in the refrigerator to allow the flavors to infuse together for about an hour or two before serving. Before serving, chop the cilantro and mix into the salad. This salad is great as a side dish with grilled fish, chicken or as a stand alone meal.