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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: 45 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

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