PCOS Friendly Pesto-Walnut Quinoa Salad with Mango

Total time45 min

Prep time20 min

Cook time15 min

PCOS Friendly Pesto-Walnut Quinoa Salad with Mango

Bright, fresh, and genuinely satisfying, this grain salad brings together some of the most hormone-friendly ingredients you can put on a plate. Quinoa is a complete protein with a low glycemic impact, which matters when you're managing blood sugar swings that often come with the territory. Raw walnuts blended into a dairy-free pesto add healthy omega-3 fats and a rich, nutty depth that makes the dressing feel indulgent without any of the inflammatory ingredients you're trying to avoid. Turmeric gets tossed right into the quinoa base, lending a warm golden hue and a subtle earthiness alongside its well-known anti-inflammatory properties. Sweet mango and juicy cherry tomatoes keep things lively and colorful, while peppery arugula adds a fresh bite that balances the richness of the olive oil and walnut pesto beautifully. Everything comes together with a bright hit of lemon juice that ties the whole bowl together and keeps it tasting clean and vibrant. A handful of torn mint over the top is optional, but it's the kind of finishing touch that makes this feel like something you'd order at a restaurant rather than throw together on a weeknight.

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Ingredients

4 servings

For the quinoa

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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