In a large bowl, gently mix together all ingredients.
Refrigerate until ready to eat.
Keeps up to three days.
White Quinoa with Mango & Avocado Salad
Ingredients:
2 cups water
Pinch Celtic sea salt
2 cups white quinoa
2 large mangoes (not overly ripe)
2 avocados
1/2 cup green onions, chopped
1/4 cup basil, chopped
1/2 cup olive oil
Preparation:
Bring water and salt to a boil.
Add quinoa and stir, reduce heat to a simmer, and cook approximately 15 minutes on low simmer until water is absorbed.
Remove from heat and chill. Peel and pit mangoes and avocados, and then chop fruit into 1” cubes. Gently combine all ingredients and stir in chilled quinoa.