Pescatarian Pesto-Walnut Quinoa Salad with Mango

Total time45 min

Prep time20 min

Cook time15 min

4.9

(16)

Pescatarian Pesto-Walnut Quinoa Salad with Mango

Bright, herby, and just a little unexpected, this quinoa salad brings together a homemade walnut-basil pesto, juicy mango, and peppery arugula in a bowl that genuinely earns the word "vibrant." The pesto skips pine nuts in favor of raw walnuts blended with fresh basil, garlic, and lemon juice, giving it a slightly earthier, nuttier depth that pairs beautifully with sweet fruit. A pinch of turmeric stirred into the pesto-coated quinoa adds a warm golden hue and a subtle complexity that makes the whole dish feel intentional rather than thrown together. Cherry tomatoes and thinly sliced red onion round out the texture, while a final drizzle of olive oil and lemon keeps everything bright and lively. It's the kind of plant-forward meal that satisfies without leaning on fish or seafood at all — perfect for days when you want something light but still filling. Torn fresh mint scattered over the top right before serving is optional, but honestly, don't skip it. This one works just as well packed for lunch the next day as it does served straight from the bowl.

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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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