Seed Oil Free Pesto-Walnut Quinoa Salad with Mango
This salad is a vibrant, feel-good bowl that hits every note — nutty, bright, a little sweet, and just herby enough to feel special. The homemade walnut pesto is the real star, blending fresh basil, raw walnuts, garlic, and lemon juice with extra-virgin olive oil for a sauce that's rich without being heavy. Because every drop of fat in this recipe comes from whole walnuts and quality olive oil, there's no canola, sunflower, or other refined seed oil anywhere in sight — exactly what you want when you're cooking clean. The turmeric-kissed quinoa soaks up that pesto beautifully, and the diced mango adds a juicy sweetness that plays off the peppery arugula and tangy cherry tomatoes in the best possible way. It's the kind of dish that looks impressive at a dinner table but comes together with straightforward pantry staples and a food processor. Torn fresh mint over the top is optional, but it adds a cool, fragrant finish that really ties everything together. Make it ahead for lunch or serve it straight from the bowl — either way, it disappears fast.
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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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