Lactose Free Pesto-Walnut Quinoa Salad with Mango
Bright, herby, and packed with color, this quinoa salad is the kind of bowl that makes you genuinely excited about eating something wholesome. The homemade walnut pesto is the real star — blitzed together with fresh basil, garlic, and lemon juice, it coats every grain with bold, vibrant flavor without a drop of dairy in sight. Swapping traditional parmesan for walnuts gives the pesto a rich, nutty depth that honestly doesn't leave you missing anything. Juicy mango, halved cherry tomatoes, and peppery arugula bring sweetness, acidity, and freshness all at once, while a pinch of turmeric adds a warm golden hue to the whole dish. A final squeeze of lemon and a scatter of torn mint pull everything together into something that feels restaurant-worthy but comes together in your own kitchen with minimal fuss. It holds up well in the fridge too, making it a smart choice for meal prep — just keep the arugula separate until you're ready to serve.
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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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