Low Sugar Pesto-Walnut Quinoa Salad with Mango
This vibrant salad is a full-on flavor party — nutty quinoa, a bright homemade walnut-basil pesto, juicy mango, and peppery arugula all tossed together in one gorgeous bowl. Every bit of sweetness here comes straight from real food: ripe mango, fresh cherry tomatoes, and fragrant basil do all the heavy lifting without a single gram of added sugar in sight. The pesto is blended from scratch using raw walnuts, garlic, and lemon juice, so you know exactly what's going in — no store-bought shortcuts that might sneak in hidden sweeteners. A pinch of turmeric stirred into the quinoa adds a warm golden hue and a subtle earthiness that ties everything together beautifully. The combination of textures — fluffy grains, creamy pesto, tender mango, and crisp arugula — makes each bite feel satisfying and fresh at the same time. Torn mint scattered over the top right before serving is optional, but it adds a cool, herby finish that really elevates the whole dish. This is the kind of wholesome, feel-good meal that looks impressive enough for guests but comes together with minimal fuss.
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Learn more →Ingredients
4 servings
For the quinoa
- 1 cup quinoa, rinsed
- 2 cups water
- ¼ tsp salt
For the pesto
- 2 cups fresh basil leaves, packed
- ½ cup raw walnuts
- 1 clove garlic
- 3 tbsp lemon juice (from about 1 lemon)
- ¼ cup extra-virgin olive oil
- ¼ tsp salt
- ¼ tsp black pepper
For the salad
- 1 large ripe mango, peeled and diced (about 1 ½ cups)
- 1 cup cherry tomatoes, halved
- 2 cups baby arugula
- ¼ cup red onion, thinly sliced
- ¼ tsp turmeric
- 2 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- salt and pepper, to taste
For serving
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Combine the rinsed quinoa, water, and 1/4 tsp salt in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to low, cover, and cook until the water is fully absorbed and the quinoa tails have unfurled, about 12–14 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork and spread onto a large plate or sheet pan to cool to room temperature, about 10 minutes.
- 2
While the quinoa cools, make the pesto: combine the basil, raw walnuts, garlic, lemon juice, 1/4 tsp salt, and black pepper in a food processor. Pulse 8–10 times until coarsely chopped. With the machine running, drizzle in the 1/4 cup olive oil and process until the pesto is mostly smooth with a little texture remaining, scraping down the sides once.
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