First off, peel the onion, ginger, and garlic. Then chop them up well.
Peel and chop the mango and set it aside.
Add the oil to a large frying pan and place over a stove set to medium heat. Add the chopped onion, ginger, and garlic to the pan and sauté for about 5 minutes, stirring a few times.
Then, wash and chop up the celery stalks and carrots. And, add these to the pan with the onion, ginger, and garlic.
Add the chopped mango to the pan, along with the quinoa, vegetable broth, and fire-roasted tomatoes.
Then add in the frozen peas, coriander, turmeric, and chili flakes and stir well.
Bring mixture to a boil. Then, cover and let cook for 12-15 minutes.
Remove from the heat and season with salt and pepper to taste. If you used a salted vegetable broth, you might want to make sure not to add too much salt.
Garnish with chopped fresh parsley and enjoy.