Yeast Free Pesto-Walnut Quinoa Salad with Mango
This salad is a vibrant, feel-good bowl that somehow manages to be both hearty and refreshing at the same time. Fluffy quinoa gets tossed with a bright, herb-forward walnut pesto — made entirely in the food processor with fresh basil, lemon juice, and olive oil — so every grain is coated in something seriously good. The sweet, juicy mango against the peppery arugula and tangy cherry tomatoes is a combination that just works, and a whisper of turmeric gives the whole thing a warm golden hue. Because the pesto skips the nutritional yeast or any fermented ingredients that can sneak into store-bought versions, this dish is naturally free of anything that would raise a flag for those avoiding yeast. Lemon juice does all the heavy lifting in terms of brightness and acidity, proving you don't need anything processed to build real depth of flavor. Torn fresh mint over the top is optional, but highly recommended — it ties the tropical and herby notes together beautifully. This one works just as well packed for lunch the next day as it does served straight from the bowl.
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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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