Gut Friendly Pesto-Walnut Quinoa Salad with Mango
Bright, fresh, and genuinely satisfying, this quinoa salad is the kind of bowl that makes eating well feel effortless rather than obligatory. The base is fluffy quinoa — a complete protein that's easy on the digestive system — tossed with a vibrant homemade walnut-basil pesto that comes together in a food processor in minutes. Ripe mango brings natural sweetness that plays beautifully against the peppery arugula and tangy lemon, while cherry tomatoes and red onion add color and crunch. A pinch of turmeric woven into the quinoa gives the whole dish a warm golden hue and a gentle anti-inflammatory nudge that makes this more than just a pretty plate. Raw walnuts in the pesto provide healthy fats and a satisfying richness without any dairy, keeping things light and easy to digest. Torn fresh mint scattered over the top right before serving lifts every bite with a cool, herby finish. It holds up well in the fridge, making it a smart option for meal prep — just keep the arugula separate until you're ready to eat.
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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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