Go Back
confetti walnut salad

Summer-Fresh Confetti Walnut Quinoa Salad

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Print Recipe Pin Recipe

Servings

Ingredients

  • 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

Instructions

  • 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.
  • Source:
  • California Walnut Board