Macadamia Free Pesto-Walnut Quinoa Salad with Mango
This vibrant grain salad is a serious crowd-pleaser — bright, herby, and packed with enough color and texture to make it the star of any table. The homemade walnut pesto is blended right in a food processor with fresh basil, garlic, and lemon juice, then tossed through fluffy quinoa for a coating that's rich without being heavy. Juicy mango and halved cherry tomatoes bring a sweet-tart pop, while peppery arugula and thinly sliced red onion keep every bite lively. A pinch of turmeric adds a warm golden hue and a subtle earthiness that ties the whole bowl together beautifully. Because every component here is made from scratch using whole, recognizable ingredients, you never have to second-guess what's in it — no mystery nut blends, no store-bought sauces with hidden additions. Torn fresh mint scattered over the top right before serving is optional but genuinely worth it, lifting the flavors in a way that feels almost restaurant-worthy. It holds up well in the fridge too, making it a smart choice for meal prep or a next-day lunch.
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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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