Gelatin Free Pesto-Walnut Quinoa Salad with Mango
This vibrant grain salad is a full-on flavor party — herby walnut pesto clings to fluffy quinoa, while juicy mango, cherry tomatoes, and peppery arugula bring brightness and crunch to every forkful. A pinch of turmeric gives the whole bowl a gorgeous golden glow that makes it look as good as it tastes. Gelatin shows up in more packaged foods than most people expect, from store-bought dressings to flavored vinegars, so building a salad entirely from whole, unprocessed ingredients is a genuinely smart move. Every component here — fresh basil, raw walnuts, ripe mango, lemon juice — is exactly what it says it is, with zero hidden additives to second-guess. The homemade pesto comes together in a food processor in minutes and doubles as the dressing, which means fewer components and less cleanup. Torn fresh mint scattered over the top at the end adds a cool, aromatic finish that ties the tropical sweetness of the mango to the savory, garlicky base. It works beautifully as a light lunch, a make-ahead meal prep bowl, or a showstopping side at your next gathering.
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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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