Chestnut Free Pesto-Walnut Quinoa Salad with Mango
This salad is a vibrant, feel-good bowl that hits every note — herby, bright, a little sweet, and satisfying enough to stand on its own as a meal. The homemade walnut pesto is blended right in a food processor with fresh basil, garlic, and lemon juice, giving you a punchy, textured sauce that coats every grain of fluffy quinoa. A generous handful of ripe mango brings tropical sweetness that plays beautifully against the peppery arugula and tangy cherry tomatoes. A pinch of turmeric stirred into the quinoa adds a warm golden hue and a subtle earthiness that ties the whole bowl together. Because everything here is built from whole, recognizable ingredients — no packaged sauces, no mystery blends — you can feel confident about exactly what's going into your bowl. Torn fresh mint scattered over the top right before serving is optional but genuinely worth it, adding a cool, fragrant finish. It's equally great served right away or packed up for lunch the next day.
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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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