Citric Acid Free Pesto-Walnut Quinoa Salad with Mango
This vibrant grain salad is a genuine crowd-pleaser — fluffy quinoa tossed in a fragrant walnut-basil pesto, then layered with juicy mango, cherry tomatoes, peppery arugula, and a whisper of turmeric for warmth and color. The combination of sweet fruit and herby, garlicky pesto sounds unexpected, but it absolutely works, making every forkful feel fresh and satisfying. For anyone navigating a citric acid sensitivity, the challenge with salads like this is usually the dressings and store-bought pestos, which often sneak in additives or preservatives that can be problematic. Here, everything is made from scratch with whole, recognizable ingredients, so you stay in full control of what goes into the bowl. The pesto comes together in a food processor in minutes — raw walnuts, fresh basil, garlic, olive oil, and a squeeze of real lemon — no mystery additives, no hidden extras. A light drizzle of olive oil and lemon juice ties the salad together without relying on anything processed. Torn fresh mint over the top is optional but genuinely worth it if you have it on hand.
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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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