Vegetarian Pesto-Walnut Quinoa Salad with Mango

Total time45 min

Prep time20 min

Cook time15 min

4.9

(16)

Vegetarian Pesto-Walnut Quinoa Salad with Mango

Bright, herby, and genuinely satisfying, this quinoa salad is the kind of bowl that makes you forget you're eating something wholesome. The homemade walnut-basil pesto is blended right in a food processor and tossed directly into fluffy, cooled quinoa, giving every grain a rich, garlicky coating that store-bought dressings simply can't match. A pinch of turmeric adds a warm golden hue and a subtle earthiness that ties the whole thing together beautifully. Sweet diced mango, juicy cherry tomatoes, peppery arugula, and thinly sliced red onion bring freshness and contrast in every single bite. A final squeeze of lemon keeps everything lively and bright, and torn mint leaves scattered on top make it feel genuinely special. It comes together with no fuss and holds up well in the fridge, making it a smart choice for meal prep or a last-minute dinner that still looks impressive.

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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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