Low Iodine Pesto-Walnut Quinoa Salad with Mango
This salad is a vibrant, feel-good bowl that layers fluffy quinoa with a bright walnut-basil pesto, juicy mango, and peppery arugula — the kind of dish that looks impressive but comes together with minimal fuss. Managing iodine intake often means scrutinizing packaged sauces and store-bought dressings, but here the pesto is made entirely from scratch using fresh basil, raw walnuts, garlic, lemon juice, and olive oil — no hidden additives or iodized salt surprises. The salad dressing is just as clean: a simple drizzle of extra-virgin olive oil and fresh lemon juice keeps everything bright and fully in your control. A pinch of turmeric stirred into the quinoa adds a warm golden hue and a subtle earthiness that ties the whole bowl together beautifully. Sweet mango and halved cherry tomatoes bring a natural juiciness that balances the herby pesto without needing anything processed or packaged. Torn fresh mint scattered over the top at the end is a small touch that makes the whole thing feel restaurant-worthy. It holds up well in the fridge, making it a smart option for meal prep when you need reliable, low-iodine lunches ready to go.
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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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