Nutmeg Free Pesto-Walnut Quinoa Salad with Mango
This vibrant grain salad is a full-on flavor party — herby walnut pesto clings to every grain of fluffy quinoa, while juicy mango and sweet cherry tomatoes keep things bright and fresh. A handful of peppery arugula and thinly sliced red onion add just enough bite to balance the richness of the basil-lemon pesto. The turmeric stirred into the quinoa gives the whole bowl a gorgeous golden hue that makes it look as good as it tastes. Because the pesto is built entirely from basil, walnuts, garlic, lemon juice, and olive oil, there's no reaching for a spice rack blend that might sneak in unwanted warm spices — every ingredient is straightforward and easy to verify. This is the kind of recipe that works equally well as a weeknight dinner, a meal-prep lunch, or a showstopper dish to bring to a gathering. Torn fresh mint scattered over the top right before serving is a small touch that makes a surprisingly big difference, so don't skip it if you have it on hand.
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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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