Rye Free Pesto-Walnut Quinoa Salad with Mango

Total time45 min

Prep time20 min

Cook time15 min

Rye Free Pesto-Walnut Quinoa Salad with Mango

This vibrant salad is a full-on flavor party — nutty quinoa tossed in a bright, herby walnut-basil pesto, then layered with juicy mango, sweet 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 that tastes far more impressive than the effort involved. Every grain of quinoa gets coated in that glossy, fragrant sauce, making each forkful deeply satisfying rather than the sad, underdressed grain bowl you might be picturing. Rye has a sneaky way of showing up in packaged dressings, seasoning blends, and even some store-bought pestos, so making this entirely from scratch means you know exactly what's in it. The mango brings a tropical sweetness that plays beautifully against the lemon and the slight bitterness of the arugula, keeping things lively and fresh rather than heavy. A handful of torn mint scattered over the top right before serving is optional but genuinely worth it — it lifts the whole dish. This one works just as well for a weeknight dinner as it does packed up for lunch the next day.

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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)
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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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