Dairy Free Pesto-Walnut Quinoa Salad with Mango
This salad is a bright, satisfying bowl that manages to feel both fresh and hearty at the same time. The homemade walnut-basil pesto is the real star — blended with lemon juice and olive oil, it coats every grain of quinoa in something deeply savory and fragrant, with zero need for parmesan or any other dairy. Ripe mango brings a juicy sweetness that plays beautifully against the peppery arugula and tangy cherry tomatoes, while a touch of turmeric gives the whole bowl a warm golden glow. Store-bought pestos almost always sneak in cheese, so making your own here is a genuinely smart move that keeps things clean without sacrificing any richness. The walnuts add enough body and healthy fat that this eats like a full meal rather than a side dish. A handful of torn mint scattered over the top right before serving pulls everything together with a cool, herby finish. It works just as well packed for lunch the next day — just hold the arugula until you're ready to eat.
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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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