Nitrate & Nitrite Free Pesto-Walnut Quinoa Salad with Mango

Total time45 min

Prep time20 min

Cook time15 min

4.9

(16)

Nitrate & Nitrite Free Pesto-Walnut Quinoa Salad with Mango

This vibrant grain salad is a full-on flavor celebration — fluffy quinoa tossed in a bright, herbaceous 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 single ingredient here is whole and unprocessed, which means you can dig in without a second thought about hidden preservatives or cured-meat additives that sneak into so many packaged foods. The homemade pesto is the real star: raw walnuts, packed fresh basil, garlic, and lemon juice blitzed together with good olive oil into something deeply savory and nutty that coats every grain beautifully. Mango might sound unexpected in a pesto salad, but the sweet, tropical chunks balance the peppery arugula and tangy lemon dressing in a way that just works. A finishing scatter of torn fresh mint takes it somewhere even brighter. It comes together in one bowl and holds up well in the fridge, making it an easy, confident choice for meal prep or a crowd-pleasing lunch.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!