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Summer-Fresh Confetti Walnut Quinoa Salad

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confetti walnut salad

Walnut confetti quinoa salad is the perfect summer dish to bring on picnics or take for lunch.  Hearty, satisfying and delicious. 

  • Duration
  • Cook Time
  • Prep Time
  • ServingsServings


  • 1 1/2 cups Water
  • 1 cup uncooked quinoa
  • 3 tablespoons California 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 from frozen
  • 1/2 English cucumber, quartered lengthwise, sliced
  • 1 1/2 cups cherry tomatoes, each halved
  • 3/4 cup coarsely chopped toasted California English 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


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.

4 Add cooked quinoa and remaining ingredients; toss to blend. Makes 8 side dish servings.


California Walnut Board