In a pot of boiling salted water, cook the quinoa for 12 to 15 minutes or until tender. Rinse under cold water and drain well. Place in a large bowl.
While the quinoa is cooking, in a large bowl, whisk together the zest and juice of one lime, olive oil, maple syrup, wine vinegar, salt and pepper to taste.
Add cooked quinoa, mango, tomatoes, jalapeño pepper, cucumbers, mint and onion to bowl with dressing and toss to coat.
For best results, let stand in the refrigerator for 1 hour before serving to allow the flavours to blend.
