Pregnancy Friendly Pesto-Walnut Quinoa Salad with Mango
Bright, nourishing, and genuinely craveable, this quinoa salad is the kind of meal that feels like a treat while quietly doing a lot of good work. Quinoa brings complete protein and iron to the table, while the homemade walnut pesto delivers healthy fats and folate — nutrients that matter a lot during pregnancy. Because the pesto is made entirely from scratch with fresh basil, raw walnuts, garlic, and lemon juice, you know exactly what's going in it — no mystery ingredients or store-bought shortcuts to second-guess. The sweet, juicy mango against the peppery arugula and tangy cherry tomatoes makes every bite feel fresh and satisfying rather than like you're eating something "healthy." A pinch of turmeric stirred into the quinoa adds a warm golden hue and a gentle anti-inflammatory boost without overpowering the other flavors. Torn fresh mint scattered over the top at the end is optional, but it lifts the whole bowl in the best possible way. This one comes together easily, keeps well in the fridge, and is the kind of recipe you'll find yourself making on repeat all the way through the third trimester.
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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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