Oats Free Pesto-Walnut Quinoa Salad with Mango
This vibrant grain salad is a full-on flavor celebration — herby walnut pesto clings to fluffy quinoa, while juicy mango, cherry tomatoes, and peppery arugula make every bite feel fresh and a little unexpected. The homemade pesto comes together in a food processor with basil, raw walnuts, garlic, and lemon juice, giving you a bright, nutty sauce that's completely free of any grain-based fillers or thickeners you might find in store-bought versions. Quinoa does all the heavy lifting as the base here, making it a naturally safe choice for anyone avoiding oats without sacrificing any of that satisfying, hearty texture. A pinch of turmeric stirred into the dressed quinoa adds a warm golden hue and a subtle earthiness that ties the whole bowl together beautifully. The mango brings a sweet, tropical contrast that plays perfectly against the savory pesto and the bite of red onion. Torn fresh mint scattered over the top right before serving is optional but highly recommended — it lifts everything and makes the bowl look as good as it tastes. This one works just as well packed for lunch the next day as it does served straight from the bowl.
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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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