Add the quinoa and the chicken broth to a medium sized pan. Cook for 15-20 minutes until almost soft, then remove from the heat and cover.

Meanwhile, dice mango; chop green onions, bell pepper, and cilantro, and drain and rinse beans. Add all to a large bowl, along with the cooled quinoa.

Whisk together the vinegar, oil, and lime juice, then add to the quinoa and veggies. Toss to combine.

Serve over a bed of mixed greens.