Shellfish Free Pesto-Walnut Quinoa Salad with Mango
This salad is a vibrant, feel-good bowl that hits every note — nutty, herby, bright, and just a little sweet from ripe mango. The homemade walnut-basil pesto is the real star here, blending fresh basil, raw walnuts, garlic, and lemon juice into a sauce that's bold and fragrant without any of the store-bought guesswork. Tossed with fluffy quinoa and a golden hint of turmeric, the whole base comes together beautifully before the fresh components even hit the bowl. Juicy cherry tomatoes, peppery arugula, and diced mango add layers of color and texture that make this as gorgeous to look at as it is to eat. A final drizzle of olive oil and lemon juice ties everything together with a clean, zesty finish, and torn fresh mint on top takes it somewhere truly special. It works just as well as a make-ahead lunch as it does a showstopping side at dinner — just hold the arugula until you're ready to serve.
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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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