Pecan Free Pesto-Walnut Quinoa Salad with Mango
This vibrant grain salad is a full-on flavor party — herby, bright, and just a little tropical thanks to chunks of ripe mango tucked in alongside cherry tomatoes and peppery baby arugula. The homemade walnut pesto is the real star, blending fresh basil, lemon juice, and raw walnuts into a sauce that clings to every grain of fluffy quinoa. A pinch of turmeric gives the whole bowl a gorgeous golden hue that makes it look as good as it tastes. Because the pesto is made entirely from scratch in a food processor, you have complete control over every ingredient — no store-bought sauces with mystery add-ins to second-guess. Walnuts stand in beautifully here, delivering that rich, nutty depth without any need for tree nuts you might be avoiding. The finishing touch of torn fresh mint lifts everything and makes it feel genuinely restaurant-worthy. It works as a satisfying lunch, a make-ahead meal-prep option, or a showstopping side at any gathering.
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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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