Soy Free Pesto-Walnut Quinoa Salad with Mango
Bright, herby, and just a little unexpected, this grain salad brings together fluffy quinoa, a vibrant walnut-basil pesto, and juicy chunks of ripe mango for a combination that genuinely earns its place at the center of the table. The homemade pesto skips the cheese and leans on raw walnuts, fresh basil, garlic, and lemon juice to deliver deep, savory flavor — no store-bought shortcuts needed, which also means no hidden additives to second-guess. A pinch of turmeric stirred into the quinoa gives the whole bowl a warm golden hue that makes it look as good as it tastes. Cherry tomatoes, peppery arugula, and thinly sliced red onion round things out with crunch and color, while a final drizzle of olive oil and lemon keeps everything bright and lively. Torn fresh mint scattered over the top right before serving is optional, but it adds a cooling note that plays beautifully against the sweet mango. This is the kind of salad that works as a satisfying lunch, a crowd-pleasing potluck contribution, or a make-ahead dinner — just hold the arugula until you're ready to eat and it holds up beautifully in the fridge.
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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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