Caffeine Free Pesto-Walnut Quinoa Salad with Mango
This vibrant grain 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 turmeric for warmth. The homemade pesto comes together in a food processor using fresh basil, raw walnuts, garlic, and lemon juice, giving you that rich, nutty depth without any of the store-bought guesswork. Mango might sound like a wild card in a savory salad, but its sweetness plays beautifully against the bold pesto and the bite of red onion. Everything here is naturally free of coffee, tea, chocolate, or any other stimulant-containing ingredient, so it fits a caffeine-conscious lifestyle without any substitutions or workarounds required. A finishing scatter of torn fresh mint lifts the whole bowl and makes it feel genuinely restaurant-worthy. It holds up well in the fridge, making it a smart choice for meal prep — 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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