Pork Free Pesto-Walnut Quinoa Salad with Mango
This vibrant grain salad is a full-on flavor experience — fluffy quinoa tossed in a bright, herby walnut pesto, then layered with juicy mango, cherry tomatoes, peppery arugula, and a whisper of turmeric that gives the whole bowl a gorgeous golden glow. The homemade pesto comes together in a food processor in minutes, blending fresh basil, raw walnuts, garlic, and lemon juice into something far more interesting than anything from a jar. Swapping pine nuts for walnuts keeps things accessible and adds a slightly earthier, richer note that pairs beautifully with the sweetness of ripe mango. Every single ingredient here is naturally free from pork and pork-derived products, so there's no label-scanning or substitution stress — just good, clean cooking from start to finish. The lemon juice does double duty, brightening both the pesto and the salad dressing, while the red onion and arugula keep each bite from tipping too sweet. A handful of torn fresh mint over the top is optional but genuinely worth it, adding a cool, aromatic finish that makes the whole bowl feel a little special. 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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