Hazelnut 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 keep every bite bright and fresh. The homemade pesto is the real star here, built from fragrant basil, raw walnuts, garlic, and lemon juice blitzed together into a sauce that's bold without being heavy. A pinch of turmeric stirred into the quinoa adds a warm golden hue and a subtle earthiness that ties everything together beautifully. Because the pesto is made entirely from scratch in your own food processor, you have complete control over every ingredient — no store-bought sauces with mystery nut blends to second-guess. Walnuts stand in as the nut of choice, delivering richness and body without any hazelnut in sight. Torn fresh mint scattered over the top at the end is optional but genuinely worth it, adding a cool, aromatic finish that makes the whole bowl feel a little more special. This one works just as well packed for lunch the next day as it does served straight from the bowl.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!