Sesame Free Pesto-Walnut Quinoa Salad with Mango
Bright, herby, and packed with color, this quinoa salad is the kind of bowl that makes you genuinely excited about eating something wholesome. A homemade walnut-basil pesto coats every grain, bringing rich, nutty depth that store-bought dressings simply can't match — and because it's blended with lemon juice and good olive oil rather than any tahini or sesame oil, it's completely free of that common allergen without any compromise on flavor. Sweet diced mango and juicy cherry tomatoes cut through the savory pesto beautifully, while peppery arugula and thinly sliced red onion keep things lively. A pinch of turmeric stirred into the quinoa adds a warm golden hue and a subtle earthiness that ties the whole dish together. Torn fresh mint scattered over the top right before serving is optional but genuinely worth it — it lifts everything and makes the bowl feel almost restaurant-worthy. This one works just as well for a weekday lunch as it does for a dinner party spread, and it holds up in the fridge so you can get ahead on meal prep with ease.
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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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