Beef Free Pesto-Walnut Quinoa Salad with Mango
Bright, herby, and packed with contrasting textures, this quinoa salad is the kind of bowl that makes you genuinely excited about eating your vegetables. The homemade walnut pesto is the real star — blitzed together with fresh basil, garlic, and lemon juice, it coats every grain of quinoa in something deeply savory and aromatic. Sweet diced mango and juicy cherry tomatoes cut right through that richness, while peppery baby arugula and thinly sliced red onion keep things lively. A touch of turmeric adds a warm golden hue and a subtle earthiness that ties the whole salad together beautifully. Everything here is built from whole, plant-forward ingredients, so there's no need to scrutinize labels or swap anything out — it's naturally free of meat without any compromise on satisfaction or staying power. Torn fresh mint scattered over the top right before serving is optional but genuinely worth it for that extra pop of freshness. This one works just as well packed for lunch the next day as it does served straight from the bowl.
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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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