In a medium size sauce pan, bring the chicken broth to a boil. Add the quinoa and stir. Turn the heat down to low and place the lid on the pot. Cook for 15-20 minutes, or until all of the liquid is absorbed.
In a large skillet or frying pan over medium-high heat, saute your chicken in the olive oil until nearly done. Season with salt & pepper.
Turn the heat down to medium and add the minced garlic, red onion, red pepper and jalapeno pepper. Saute, stirring frequently, until onion is translucent, about 5 minutes. Add the chili powder and stir.
Place the cooked quinoa in a large bowl. Add in the chicken/onion mixture, lime juice, mango and cilantro and stir until mixed. Serve immediately, or allow to cool and refrigerate until ready to serve.
Recipe by Faithfully Gluten Free at http://www.faithfullyglutenfree.com/2011/08/southwest-chicken-mango-quinoa.html