Cinnamon Free Pesto-Walnut Quinoa Salad with Mango
This vibrant grain salad is a full-on flavor party — herby walnut pesto clinging to fluffy quinoa, sweet juicy mango, peppery arugula, and bright cherry tomatoes all tossed together in one gorgeous bowl. The homemade pesto leans on fresh basil, raw walnuts, garlic, and lemon juice, so every element is clean and straightforward with zero hidden spice blends to second-guess. For anyone navigating cinnamon sensitivities, that can be the sneaky challenge with packaged dressings and store-bought pestos, which sometimes sneak in unexpected warming spices — making from-scratch the obvious move here. A pinch of turmeric gives the quinoa a warm golden hue and a subtle earthiness that ties the whole dish together beautifully. The lemon juice does double duty, brightening the pesto and the final dressing so the salad tastes fresh and lively without relying on anything that could trigger a reaction. Torn fresh mint scattered over the top right before serving adds an optional but genuinely lovely finishing touch. It holds up well in the fridge, making it a smart choice for meal prep or a make-ahead lunch that still tastes like you just made it.
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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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