Ginger Free Pesto-Walnut Quinoa Salad with Mango
This vibrant salad is a full-on celebration of fresh, bold flavors — creamy walnut pesto clinging to fluffy quinoa, sweet juicy mango, peppery arugula, and bright cherry tomatoes all coming together in one seriously satisfying bowl. The homemade pesto is built from basil, raw walnuts, garlic, and lemon juice, so every element is clean and straightforward with zero hidden surprises. A pinch of turmeric stirred into the quinoa adds a warm golden hue and a subtle earthiness that ties the whole dish together beautifully. Many store-bought pestos and grain salads sneak in unexpected spice blends, but making everything from scratch here means you stay in complete control of what goes into the bowl. The mango brings a natural sweetness that plays off the lemon-forward dressing, making each bite feel fresh and a little tropical. It works just as well as a make-ahead lunch as it does a showstopping side at the dinner table — 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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