Xanthan Gum Free Pesto-Walnut Quinoa Salad with Mango
This vibrant grain salad is a riot of color and flavor — golden turmeric-kissed quinoa, juicy mango, peppery arugula, and a bright, herby walnut pesto that ties everything together. The homemade pesto is the real star here: fresh basil, raw walnuts, garlic, and lemon juice get blitzed in a food processor with good olive oil, and the result is so much livelier than anything from a jar. Because every component is made from whole, recognizable ingredients, there are no hidden additives or thickeners to worry about — just clean, straightforward food. Many store-bought dressings and pestos sneak in stabilizers that can be hard to spot on a label, so blending your own is a genuinely satisfying workaround. The sweet mango and cherry tomatoes balance the savory, nutty pesto beautifully, while a handful of torn mint at the end lifts the whole bowl. It works as a make-ahead lunch or a showstopping side at a summer gathering — just hold the arugula until you're ready to serve so it stays fresh and crisp.
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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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