Legume Free Pesto-Walnut Quinoa Salad with Mango
This salad is a bright, herb-forward bowl that manages to feel both fresh and satisfying all at once. A homemade walnut-basil pesto — blitzed with lemon juice, garlic, and good olive oil — coats every grain of fluffy quinoa in something deeply savory and fragrant. Diced ripe mango brings a juicy sweetness that plays beautifully against the peppery arugula and tangy cherry tomatoes, while a pinch of turmeric gives the whole bowl a gorgeous golden warmth. For anyone navigating a legume-free lifestyle, this kind of hearty grain salad is a genuine win — no beans, no lentils, no chickpeas, just clean, whole ingredients that deliver plenty of substance. The pesto skips the pine nuts in favor of raw walnuts, which add a rich, buttery depth that honestly might make you forget pine nuts ever existed. Torn fresh mint scattered over the top right before serving pulls everything together with a cool, aromatic finish. Make it ahead for lunch or bring it to a gathering — it holds up beautifully and looks stunning in the bowl.
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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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