Paraben Free Pesto-Walnut Quinoa Salad with Mango
This salad is a vibrant, feel-good bowl that hits every note — nutty, herby, bright, and just a little sweet from ripe mango. The homemade walnut-basil pesto is the real star here, blending fresh basil, raw walnuts, garlic, and lemon juice into a sauce that's punchy and fragrant without relying on any processed or packaged shortcuts. That matters when you're avoiding synthetic preservatives, because store-bought pesto and bottled dressings are notorious for sneaking in additives you didn't ask for. Every ingredient in this recipe is whole and recognizable — quinoa, cherry tomatoes, arugula, olive oil, fresh herbs — so you know exactly what's going into your bowl. A pinch of turmeric stirred into the quinoa adds a warm golden hue and a subtle earthiness that ties everything together beautifully. The combination of textures is genuinely satisfying: fluffy grains, juicy mango, peppery arugula, and that chunky, herb-forward pesto coating every bite. Torn fresh mint over the top is optional, but don't skip it — it lifts the whole dish and makes it taste like something you'd order at a restaurant.
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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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