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.
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.