Directions

1. Place a large pot over high heat, add the water and quinoa. Bring to a boil, and cover with a lid. Allow the quinoa to cook until tender and water is absorbed. If the quinoa is
   fully tender before all water has absorbed, drain off excess water. Run the quinoa under cool water for two minutes to stop the cooking and cool before incorporating into the salad.
   
2. In a large bowl mix together the cooked quinoa, pico de gallo, mango cubes and ranch dressing. Stir until all ingredients are fully and evenly incorporated. Chill in the refrigerator until the entire mixture is cool.
   
3. Portion into 8 oz. servings. Serve chilled.