Fish Free Pesto-Walnut Quinoa Salad with Mango
This vibrant grain salad is a serious crowd-pleaser — bright, fresh, and packed with flavors that somehow feel both light and deeply satisfying at the same time. The homemade walnut-basil pesto gets blended with a hit of lemon juice and coats every grain of fluffy quinoa in herby, nutty goodness. Diced ripe mango brings a juicy sweetness that plays beautifully against the peppery arugula and tangy cherry tomatoes, while a pinch of turmeric gives the whole bowl a gorgeous golden glow. Because the pesto is built entirely from plants — fresh basil, raw walnuts, garlic, and olive oil — there's no anchovy paste or other seafood-derived ingredient sneaking in, which is a common concern with store-bought or restaurant versions. Everything here is straightforward and easy to verify, so you can toss it together with total confidence. Torn fresh mint scattered over the top right before serving takes it from great to genuinely memorable. It holds up well in the fridge too, making it a smart option for meal prep or a make-ahead lunch.
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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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