MSG Free Pesto-Walnut Quinoa Salad with Mango
This vibrant grain salad is a full-on flavor party — fluffy quinoa tossed in a bright, herby walnut pesto, then layered with juicy mango, cherry tomatoes, peppery arugula, and a whisper of turmeric that gives the whole bowl a gorgeous golden glow. Every ingredient here is whole and straightforward, which is exactly what makes it such a reliable choice when you're trying to avoid the hidden additives and flavor enhancers that sneak into so many store-bought dressings and seasoning blends. The pesto comes together in a food processor using just fresh basil, raw walnuts, garlic, lemon juice, and good olive oil — nothing processed, nothing mysterious. Lemon juice does the heavy lifting as the acid base, so there's no need for vinegars or condiments that can carry unwanted extras. The mango brings a natural sweetness that plays beautifully against the savory pesto and the bite of red onion, making this feel indulgent without any of the ingredient-label anxiety. Torn fresh mint scattered over the top at the end is a small touch that makes a big difference, adding a cool, clean finish to every bite. It works as a satisfying lunch, a crowd-pleasing potluck dish, or a make-ahead dinner that holds up well in the fridge.
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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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