Celery Free Pesto-Walnut Quinoa Salad with Mango
Bright, herby, and just a little bit tropical, this quinoa salad is the kind of bowl that makes you genuinely excited about eating something wholesome. A homemade walnut-basil pesto coats every grain of fluffy quinoa, and the combination of juicy mango, cherry tomatoes, and peppery arugula keeps each bite interesting from start to finish. A pinch of turmeric adds a warm golden hue and subtle earthiness that ties the whole thing together beautifully. The pesto comes together in a food processor in minutes — just basil, walnuts, garlic, lemon juice, and olive oil — so there's no complicated technique standing between you and a seriously satisfying meal. Because every ingredient here is naturally free of celery and celery derivatives, you don't have to scrutinize a single label or make any substitutions. Torn fresh mint over the top is optional, but it adds a cooling finish that plays off the sweet mango in the best possible way. This one works just as well packed for lunch the next day as it does served fresh, making it a genuinely versatile addition to your regular rotation.
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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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