Wheat Free Pesto-Walnut Quinoa Salad with Mango
This vibrant salad is a full-on flavor party — nutty quinoa tossed in a bright, herby walnut-basil pesto, then layered with sweet mango, juicy cherry tomatoes, peppery arugula, and a whisper of turmeric that gives the whole bowl a gorgeous golden glow. Every component here is naturally free of wheat, so there's no swapping or substituting required — just real, whole ingredients doing exactly what they're supposed to do. The homemade pesto is the real star: raw walnuts, fresh basil, garlic, and lemon juice blitzed together with good olive oil into something deeply savory and a little tangy. It coats the quinoa beautifully and ties together what might otherwise seem like an unlikely combination of ingredients. The mango brings a juicy sweetness that plays off the pesto's richness in the best possible way, and torn fresh mint on top adds one final bright note. It works as a satisfying lunch, a make-ahead meal prep option, or a showstopper side at your next gathering — and it comes together with minimal fuss.
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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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