Almond Free Pesto-Walnut Quinoa Salad with Mango
This vibrant grain salad is a full-on flavor party — herby walnut pesto clings to fluffy quinoa, while juicy mango, cherry tomatoes, and peppery arugula keep every bite fresh and interesting. The homemade pesto is the real star here, built from fresh basil, raw walnuts, garlic, and bright lemon juice blended into a sauce with just enough texture to feel rustic and satisfying. Walnuts step in as the nut of choice, so anyone avoiding almonds can dig in without a second thought — no substitutions or label-scanning required. A pinch of turmeric stirred into the quinoa adds a warm golden hue and a subtle earthiness that ties the whole bowl together beautifully. The mango brings a natural sweetness that plays off the savory pesto in a way that feels almost restaurant-worthy, and the torn mint on top is a finishing touch worth not skipping. It comes together in stages — cook the quinoa, blitz the pesto, toss everything — making it approachable even on a busy weeknight. It also holds up well in the fridge, making it a smart choice for meal prep or a next-day lunch that actually gets better as the flavors settle.
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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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