Artificial Flavors Free Pesto-Walnut Quinoa Salad with Mango
This vibrant grain salad is a genuine crowd-pleaser — bright, herbaceous, and layered with flavors that feel anything but ordinary. The homemade walnut pesto is the real star here: fresh basil, raw walnuts, garlic, and lemon juice blended into a sauce that's punchy and aromatic without a single shortcut ingredient in sight. Because everything is made from scratch, you know exactly what's going into the bowl — no mystery flavor packets, no store-bought sauces with unpronounceable additives, just real food doing its thing. Juicy mango and halved cherry tomatoes bring a sweet-tart contrast that plays beautifully against the peppery arugula and that golden turmeric-kissed quinoa. A squeeze of fresh lemon and a drizzle of extra-virgin olive oil tie it all together with clean, bright acidity. Torn mint scattered over the top right before serving adds a fresh finishing note that makes the whole dish feel a little special. It works as a satisfying lunch, a shareable side, or a make-ahead meal that holds up well in the fridge — just keep the arugula separate until you're ready to eat.
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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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