BHA & BHT Free Pesto-Walnut Quinoa Salad with Mango

Total time45 min

Prep time20 min

Cook time15 min

BHA & BHT Free Pesto-Walnut Quinoa Salad with Mango

This vibrant grain salad is a full-on flavor party — nutty quinoa tossed in a bright, herbaceous walnut-basil pesto, then layered with juicy mango, cherry tomatoes, peppery arugula, and a whisper of turmeric. Every component is made from scratch using whole, recognizable ingredients, which is exactly what makes it such a confident choice for anyone avoiding synthetic preservatives like BHA and BHT. Those additives tend to sneak into packaged pestos, bottled dressings, and even pre-toasted nuts, so blending your own pesto from fresh basil, raw walnuts, garlic, and lemon juice puts you completely in control. The mango brings a tropical sweetness that plays beautifully against the lemon-forward pesto, while the arugula adds just enough bite to keep things interesting. A little torn mint scattered over the top before serving pulls the whole bowl together with a fresh, cooling finish. It works as a satisfying lunch, a crowd-pleasing potluck dish, or a make-ahead weeknight dinner — just hold the arugula until you're ready to eat.

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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)
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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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