Rice Free Pesto-Walnut Quinoa Salad with Mango
Bright, herby, and genuinely satisfying, this quinoa salad is the kind of bowl that makes you forget you ever needed rice in the first place. Quinoa steps in as the hearty base, bringing a slightly nutty flavor and a tender bite that holds up beautifully under a generous coat of homemade walnut-basil pesto. That pesto — blitzed together with fresh lemon juice, garlic, and good olive oil — is punchy and vibrant in a way that no jarred version can match. Diced ripe mango adds bursts of sweetness that play off the peppery arugula and juicy cherry tomatoes, while a pinch of turmeric gives the whole thing a gorgeous golden warmth. Red onion brings a little sharpness, and torn fresh mint scattered over the top right before serving lifts every single bite. It comes together in the time it takes to cook and cool the quinoa, and it holds well in the fridge, making it a smart choice for meal prep or a next-day lunch. This is the kind of recipe that earns a permanent spot in your rotation.
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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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