Rinse the quinoain a mesh sieve until water runs clear. Transfer to a medium pot and cover with 1 cup (250 ml) of water and a pinch of salt. Bring to a boil, cover, and cook for 12 to 15 minutes or until tender. Rinse under cold water and drain well. Place in a large bowl.
Meanwhile, in a large bowl,whisk together the zest and juice of one lime, olive oil, maple syrup, wine vinegar, salt and pepper, to taste.
Once the quinoa is cooked, rinse under cold water in a mesh sieve until completely cool. Shake off as much excess water as possible.
Add cooked quinoa, mango, tomatoes, jalapeño pepper, cucumbers, mint and onion to the bowl with the dressing and toss to coat.
For best results, let stand in the refrigerator for 1 hour before serving to allow the flavours to blend.
