Eggless Pesto-Walnut Quinoa Salad with Mango
This vibrant grain salad is a full-on flavor party — herby, bright, and just a little tropical thanks to chunks of ripe mango tucked in alongside peppery arugula and juicy cherry tomatoes. The homemade walnut pesto is blended entirely from basil, raw walnuts, garlic, lemon juice, and olive oil, so it's naturally rich and creamy without a single egg in sight. A pinch of turmeric stirred into the quinoa adds a warm golden hue that makes the whole bowl look as good as it tastes. Because every component here is plant-based and straightforward, there's no need to scrutinize store-bought sauces or dressings for hidden ingredients — you're in complete control from start to finish. The quinoa base keeps things hearty and satisfying, while the fresh mint scattered on top at the end lifts everything with a cool, clean finish. It works beautifully as a make-ahead lunch or a showstopping side at a summer gathering, just hold the arugula until you're ready to serve so it stays perfectly crisp.
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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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