Naomi’s Tropical Quinoa Mango Salad


This Community Recipe is Naomi’s Tropical Quinoa Mango Salad. Quinoa is a nutritional powerhouse and makes a great blank canvas for big flavors. This recipe is packed with punch from lime, ginger, chili, spices, delightfully balanced with naturally sweet mango. 

Community Recipes is a recurring feature where we share your vegan recipes on the Jewish Food Hero blog. If you want to share a recipe in this series, pitch us your idea here. This series is all about sharing healthy plant-based and vegan recipes. We are creating a positive community around food and sharing.

All about Naomi Ross

Naomi Ross is a cooking instructor and food writer, and the Culinary Director at Apron Masters Kitchen in Woodmere, NY. She teaches classes throughout the country and writes articles connecting good cooking and Jewish inspiration. Follow her at @naomirosscooks on Instagram or visit her website at:

Naomi lives in Woodmere, NY, with her husband and four children. She grew up on Long Island, NY. Her background and BA was actually in music – she played alto sax and loves jazz! Teaching cooking classes came later – borne out of a need to help newly married women learn how to cook and host for Jewish Sabbath and holidays.

Cooking inspiration 

Cooking is spiritual for Naomi, she believes we leave our own spiritual imprint (and taste!) in the food we prepare.

The cookbook she always goes to for information and inspiration is the American vegetarian classic: The Moosewood Cookbook by Mollie Katzen.

How was Naomi’s Tropical Quinoa Mango Salad recipe created?

Naomi developed this recipe when quinoa first started becoming available and popular in the US. Quinoa has a fairly bland flavor but can act like a blank canvas. It needs bold and bright flavors to make it sing, so she tried to pack a punch with lots of strong flavors, herbs and spices in this warm salad.

What is quinoa?!

Pronounced keen-wah, this gluten-free whole grain is actually technically a seed. It is native to South America, where it has been grown for thousands of years. 

Quinoa is a great carbohydrate choice and contains a whopping 9 essential amino acids – that’s all the essential amino acids! It is a nutritional powerhouse and full of fiber, making it a great alternative to refined grains, and popular instead of rice in savory dishes. It is also delicious as as a breakfast cereal option.  You can make a big batch of it and store it in an airtight container for 3 days in the refrigerator.

Here are a few quinoa options

Multi-color quinoa

High quality organic quality

Red Quinoa

Variations for Naomi’s Tropical Quinoa Mango Salad

Think of this recipe like building blocks, and vary each as you wish:

  • Vary the type of quinoa you use – red, white, black, or a mixture of all three
  • Switch out the sweet mango for cherry tomatoes roasted with a little balsamic vinegar or silan
  • Swap the cucumber for grated zucchini 
  • For less punchy heat, steep the freshly grated ginger in a little boiling water for a couple of minutes before using
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Naomi’s Tropical Quinoa Mango Salad

  • Author: Naomi Ross
  • Prep Time: 10-15 minutes
  • Cook Time: 15-17 minutes
  • Total Time: 36 minute
  • Yield: Serves 6-8 1x



5 tablespoons fresh lime juice (from about 2-3 limes) 

½ teaspoon lime zest 

1 teaspoon ground cumin 

2 teaspoons finely grated peeled fresh ginger 

¾ teaspoon salt 

Freshly ground black pepper or more to taste 

Pinch of cayenne pepper to taste 

⅓ cup olive oil, or to taste 

1 cup quinoa (pre-rinsed) 

1 firm-ripe mango, peeled, pitted, and diced (2 cups) 

1 Persian cucumber, diced 

½ -1 fresh jalapeño chile, seeded and minced (optional) 

3 tablespoon chopped fresh cilantro 

3 scallions, chopped


  1. Whisk together lime juice, zest, cumin, ginger, salt, and black/cayenne peppers in a mixing bowl.  Add oil in a slow stream, whisking until combined. 

  2. If quinoa is not “pre-rinsed”, rinse quinoa in a bowl with plenty of water. Drain in a fine sieve.

  3. Place quinoa in a 4- to 5-quart saucepan, and add plenty of water to cover. Bring to a boil over medium-high heat, and simmer until exterior germ ring is visible, about 7-8 minutes.

  4. Drain in a fine heatproof sieve. Place a ½” of water on the bottom of the saucepan, place the sieve with the quinoa in it over the water in the saucepan. Place a folded dish towel over the top of the sieve and cover tightly with a lid. 

  5. Place over medium heat and finish quinoa by steaming – another 7-8 minutes. Quinoa is done when exterior germ ring is visible, and soft yet firm to the bite. 

  6. Remove from heat. Fluff with a fork.

  7. Toss quinoa with lime dressing and remaining ingredients in a large bowl. Add more olive oil if necessary (if dry), and season to taste with salt and pepper. 

  8. Serve warm or at room temperature.

Keywords: quinoa, gluten-free, warm salad

More Community Recipes

Sometimes we all need a little inspiration to mix up our regular recipe rotation. Our Community Recipes feature is for just that – to share our favorites and hear from a variety of people in our community.  Since you’ve read Naomi’s, do you feel inspired to share your own recipe? Don’t forget to get in touch to share your vegan recipe too!

Check out these other recipes from our community:

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