Capsaicin Free Pesto-Walnut Quinoa Salad with Mango

Total time45 min

Prep time20 min

Cook time15 min

4.9

(16)

Capsaicin Free Pesto-Walnut Quinoa Salad with Mango

This vibrant grain salad is a genuine crowd-pleaser — bright, herbaceous, and packed with textures that keep every bite interesting. The homemade walnut pesto is the real star here, blending fresh basil, lemon juice, and raw walnuts into a sauce that clings beautifully to every grain of fluffy quinoa. Sweet diced mango and juicy cherry tomatoes play off the peppery arugula in a way that feels both fresh and satisfying. A pinch of turmeric adds a warm golden hue and subtle earthiness without any heat, making this a genuinely comfortable choice for anyone who needs to avoid capsaicin entirely. Because the pesto is made from scratch in a food processor, there's no guessing about hidden spicy additives that sometimes sneak into store-bought versions. Red onion and a final squeeze of lemon keep the whole bowl lively and bright, while torn mint leaves on top add an optional finishing touch that takes it somewhere special. It holds up well in the fridge too, so it's a smart option for meal prep or a make-ahead lunch.

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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)
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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