Strawberry Mango Quinoa Salad with Lemon Basil Dressing

I was looking for something light to bring to the Easter feast that Andy and I attended and settled on a modified version of a recipe I found on Pinterest.  I do have to say, I loved how this tasted and I'll be making it again soon

 Here's what you need (for 2):
1/2 cup quinoa
1 cup water

½ cup cubed strawberries
½ cup cubed ripe mangoes
½ cup cubed cucumbers
Optional: 1/2 tablespoon dried cranberries
Optional:  1/4 cup chopped walnuts

For the lemon basil dressing
1½ tablespoons extra virgin olive oil
2 tablespoons lemon juice
10 Basil leaves, chopped finely
Salt and pepper
(I added a spoonful of strawberry jam--but that is also optional). 

 Place the quinoa and water in a medium skillet and bring to a boil. Then reduce heat, and simmer covered for about 15 minutes or till the quinoa is cooked. Remove the lid, and fluff the quinoa with a fork. Let it cool to room temperature.
While the quinoa is cooking, combine the fruits in a bowl and refrigerate till you are ready to serve the salad.
Whisk together all the dressing ingredients, except the chopped basil. Refrigerate till you are ready to serve. Chop and add the basil to the dressing just before serving.

Assemble the salad just before serving – toss the quinoa, fruits and cucumbers together. Serve other half of the dressing on the side. Serve  immediately.