Barley Free Pesto-Walnut Quinoa Salad with Mango
Bright, herby, and just a little bit tropical, this quinoa salad is the kind of bowl that makes you genuinely excited about eating something wholesome. Fluffy quinoa gets tossed in a vibrant homemade walnut-basil pesto, then layered with juicy mango, cherry tomatoes, peppery arugula, and thinly sliced red onion for a combination that hits every note — fresh, rich, tangy, and satisfying. A pinch of turmeric warms up the color and adds a subtle earthiness that ties the whole thing together beautifully. Because every component here is naturally free of barley and barley-derived ingredients, there's no need to scrutinize labels or swap anything out — it just works as written. The homemade pesto is a standout move: blending raw walnuts with fresh basil, garlic, and lemon juice in a food processor gives you a bright, nutty sauce without any of the store-bought uncertainty. Torn fresh mint over the top is optional, but it adds a cooling finish that makes the mango pop even more. This one is equally at home as a weeknight dinner or a make-ahead lunch that actually holds up in the fridge.
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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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