Roughly chop the olives.
Chop the red bell pepper into small squares and the mango into slightly larger pieces. Slice the onion, then crumble the cheese with your fingers. Set aside.
Bring a saucepan with plenty of water to a boil and add the quinoa and a bit of salt. Cook for 15 minutes and drain. Set aside at room temperature until it cools.
Prepare the dressing by mixing the apple cider vinegar, honey and extra virgin olive oil.
In a bowl, mix the olives, quinoa, mango, red bell pepper, basil and mint together with the dressing.
Serve in individual bowls and sprinkle with the sliced onions, fresh crumbled cheese, as well as chopped and whole olives for garnish.