Cook the Quinoa:

Rinse the quinoa under cold water.
In a medium saucepan, bring the water or vegetable broth to a boil. Add the quinoa and a pinch of salt.
Reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the liquid is absorbed.
Remove from heat and fluff the quinoa with a fork. Set aside.

Grill the Chicken:

Lightly season the chicken tenderloins with salt and pepper.
Heat a grill or grill pan over medium heat. Grill the chicken for about 6 minutes on each side, or until fully cooked.
Remove from heat and allow to rest for 5 minutes before slicing.

Prepare the Toppings:

While the quinoa is cooking, prepare the toppings: dice the mango, dice the red bell pepper, slice the cucumber, cook the edamame, thinly slice the red onion, and slice the avocado just before assembling the bowl to prevent browning.

Assemble the Bowl:

In a large bowl or individual serving bowls, arrange the cooked quinoa at the base.
Top with the sliced grilled chicken, diced mango, red bell pepper, sliced cucumber, edamame beans, red onion, and avocado.
Sprinkle with toasted cashews or almonds.

Make the Dressing:

In a small bowl, whisk together the lime juice, coconut milk, honey, soy sauce, salt, and pepper until well combined.

Dress and Serve:

Drizzle the dressing over the quinoa bowl.
Toss gently to combine all ingredients.
Garnish with fresh mint leaves if desired.
Serve immediately and enjoy your tropical Grilled Chicken and Mango Quinoa Bowl!