Summer-Fresh Confetti Walnut Quinoa Salad

The rich flavor of walnut oil infuses every bit of this colorful salad that is loaded with summer vegetables, crunchy toasted walnuts and quinoa.

Ingredients

1 ½ cups water

1 cup uncooked quinoa

3 tablespoons walnut oil, plus additional oil if needed

3 tablespoons lemon juice, plus additional lemon juice if needed

1 teaspoon dried oregano leaves

½ teaspoon ground cumin

½ teaspoon salt, plus salt to taste

½ teaspoon freshly ground black pepper

1 cup cooked corn kernels, or frozen corn, thawed

Half an English cucumber, quartered lengthwise, seeded, and thinly sliced

1½ cups cherry tomatoes, each halved

¾ cup chopped California walnuts, toasted

½ cup crumbled feta cheese, preferably flavored with garlic and herbs

⅓ cup coarsely chopped, pitted, Kalamata olives

¼ cup chopped fresh parsley

Combine water and quinoa in a 2-quart saucepan; bring to a boil over high heat.
Cover, reduce heat and simmer until liquid is absorbed, about 10 minutes.
In large bowl, whisk together walnut oil, lemon juice, oregano, cumin, salt and pepper. Add cooked quinoa and remaining ingredients; toss to blend. Makes 8 side dish servings.

Based on 8-10 servings.

Per serving: