Mediterranean Diet Friendly Pesto-Walnut Quinoa Salad with Mango
This salad is a vibrant, feel-good bowl that hits every note — nutty, bright, a little sweet, and genuinely satisfying. Fluffy quinoa gets tossed in a homemade walnut-basil pesto that comes together in minutes, then the whole thing is lifted by juicy mango, cherry tomatoes, peppery arugula, and a squeeze of fresh lemon. A pinch of turmeric adds a warm golden hue and layers the flavor in a way that feels intentional without being fussy. Walnuts stand in beautifully for pine nuts in the pesto, bringing healthy fats and a slightly earthy richness that pairs perfectly with the sweet fruit. Everything here — the extra-virgin olive oil, the fresh herbs, the whole-food ingredients — fits naturally into a plant-forward, Mediterranean-style way of eating without requiring any substitutions or workarounds. It works equally well as a light lunch, a make-ahead meal-prep option, or a showstopping side at a dinner party. Scatter some torn mint over the top before serving and watch it disappear.
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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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