Summer-Fresh Confetti Walnut Quinoa Salad

Total Time
25 Mins
Serves
8
Course

DESCRIPTION

This is a prize-winning recipe in the I LOVE Walnuts! recipe contest submitted by Priscilla Yee.

Total Time

Prep Time
15 Mins
Cook Time
10 Mins
Total Time
25 Mins

Nutrition

Calories
250 cal
Total Fat
17 g
Polyunsaturated Fat
10 g
Cholesterol
10 mg
Sodium
340 mg
Carbohydrates
22 g
Dietary Fiber
3 g
Protein
7 g

Ingredients

  • 1 1/2 cups water
  • 1 cup uncooked quinoa
  • 3 tablespoons walnut oil
  • 3 tablespoons lemon juice
  • 1 teaspoon dried Mexican oregano leaves
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup cooked corn kernels, cut from fresh corn or frozen
  • 1/2 English cucumber, quartered lengthwise, sliced
  • 1 1/2 cups cherry tomatoes, each halved
  • 3/4 cup coarsely chopped toasted California walnuts
  • 1/2 cup crumbled feta cheese with garlic and herbs
  • 1/3 cup coarsely chopped pitted kalamata olives
  • 1/4 cup chopped fresh parsley

Preparation

  1. Combine water and quinoa in 2-quart saucepan; bring to a boil.
  2. Cover, reduce heat and simmer until liquid is absorbed, about 10 minutes.
  3. In large bowl, whisk together walnut oil, lemon juice, oregano, cumin, salt and pepper. Add cooked quinoa and remaining ingredients; toss to blend.