Mushroom Free Pesto-Walnut Quinoa Salad with Mango
This vibrant grain salad is a serious crowd-pleaser — bright, fresh, and packed with flavors that genuinely surprise you in the best way. Fluffy quinoa gets tossed in a homemade walnut-basil pesto that comes together in minutes in the food processor, delivering herby richness without a single ingredient that could cause concern for anyone avoiding fungi. The addition of turmeric gives the whole bowl a gorgeous golden warmth, while juicy mango and halved cherry tomatoes bring sweetness and pop to every forkful. Baby arugula adds a peppery bite, and a squeeze of fresh lemon juice ties everything together with a clean, citrusy lift. It's the kind of salad that works just as well for a weeknight dinner as it does packed up for a picnic or potluck. Torn fresh mint scattered over the top right before serving takes it from great to genuinely memorable. Make it ahead and just hold the arugula until you're ready to eat — it keeps beautifully.
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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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