Vegan Pesto-Walnut Quinoa Salad with Mango
This salad is a vibrant, feel-good bowl that hits every note — nutty, bright, creamy, and just a little sweet from ripe mango. The homemade walnut-basil pesto is the real star here, blending raw walnuts with fresh basil, garlic, and lemon juice into a sauce that coats every grain of fluffy quinoa beautifully. A pinch of turmeric stirred into the mix gives the whole bowl a gorgeous golden hue and a subtle warmth that plays surprisingly well with the fruit. Baby arugula, cherry tomatoes, and thinly sliced red onion add crunch and freshness, while the mango brings a juicy sweetness that keeps each bite interesting. Because everything is built from whole, plant-based ingredients — no cheese, no honey, no hidden dairy — you can serve this confidently to anyone at the table without a second thought. Torn fresh mint scattered over the top right before serving is optional but genuinely worth it, adding a cool, herby finish that ties the whole bowl together. It works as a satisfying lunch, a make-ahead meal prep option, or a showstopping side at any gathering.
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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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