Artificial Food Coloring Free Pesto-Walnut Quinoa Salad with Mango
This vibrant salad is a full-on flavor celebration — fluffy quinoa tossed in a bright, herb-forward walnut pesto, then layered with juicy mango, cherry tomatoes, peppery arugula, and a whisper of red onion. Every single ingredient here is exactly what it says it is: whole foods, fresh produce, and pantry staples with nothing artificial hiding in the mix. That matters more than you might think, because store-bought dressings and flavored grain packets are notorious for sneaking in synthetic dyes and color additives that have no business being on your plate. The homemade pesto comes together in a food processor in minutes — just basil, raw walnuts, garlic, lemon juice, and olive oil — so you stay in complete control of what goes in. A pinch of turmeric gives the quinoa a warm golden hue naturally, proving you never need artificial color to make a dish look stunning. Torn fresh mint over the top adds one final pop of freshness that ties the sweet mango and savory pesto together beautifully. It's the kind of bowl that looks impressive enough for guests but is genuinely easy enough for a weeknight.
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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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