Turkey Free Pesto-Walnut Quinoa Salad with Mango
This vibrant grain salad is a feast for the eyes and the palate — fluffy quinoa tossed in a bright, herby walnut pesto, then layered with juicy mango, 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 far more interesting than anything you'd find in a jar. Mango might sound like an unexpected move in a savory salad, but its sweetness plays beautifully against the sharp red onion and the citrusy, garlicky dressing coating every grain. Every component here is naturally plant-based and built entirely from whole, straightforward ingredients — no deli counter required, no label-scanning stress. Torn fresh mint scattered over the top at the end adds one last layer of brightness that really ties it all together. It works as a satisfying lunch on its own or as a showstopping side, and it holds up well in the fridge, making it a smart choice for meal prep too.
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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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