Emulsifier Free Pesto-Walnut Quinoa Salad with Mango

Total time45 min

Prep time20 min

Cook time15 min

4.9

(16)

Emulsifier Free Pesto-Walnut Quinoa Salad with Mango

This vibrant grain salad is a genuine crowd-pleaser — fluffy quinoa tossed in a bright, herb-forward walnut pesto, then layered with juicy mango, cherry tomatoes, peppery arugula, and a whisper of turmeric for warmth. The homemade pesto is the real star here: just basil, raw walnuts, garlic, lemon juice, and good olive oil blitzed together in a food processor, with zero need for store-bought shortcuts that often sneak in additives and synthetic emulsifiers. Every component is whole and recognizable, which is exactly what makes this recipe so easy to trust. The sweet mango against the savory, garlicky pesto is a combination that sounds unexpected but absolutely works, especially with the brightness of fresh lemon running through the whole dish. Torn mint scattered over the top right before serving adds a finishing freshness that pulls everything together. It comes together in a single large bowl once the quinoa has cooled, making cleanup minimal and the process genuinely relaxed. Whether you serve it straight away or pack it for lunch the next day, this salad holds up beautifully and tastes like something you'd order at a restaurant.

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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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