Carrageenan Free Pesto-Walnut Quinoa Salad with Mango
Bright, herby, and packed with color, this quinoa salad is the kind of bowl that genuinely earns its place at the center of the table. Juicy mango and halved cherry tomatoes bring a sweet-tart pop that plays beautifully against the peppery arugula and a homemade walnut-basil pesto that comes together in minutes in the food processor. That pesto is the real star — raw walnuts, fresh basil, garlic, and lemon juice blended with good olive oil create a sauce with real depth and no questionable additives to worry about. Carrageenan, a thickener and stabilizer that sneaks into a surprising number of store-bought dressings and sauces, is simply a non-issue here because everything is made from scratch with whole, recognizable ingredients. A pinch of turmeric stirred into the quinoa adds a warm golden hue and ties the whole bowl together visually and flavor-wise. Torn fresh mint over the top is optional, but highly recommended — it lifts every bite. This one works just as well packed for lunch the next day as it does served straight from the bowl.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!