Summer-Fresh Confetti Walnut Quinoa Salad
Courtesy of Walnut Marketing Board
Servings: 8
Prep Time: 15 Min.
Cook Time: 15 Min.
Prep Time: 15 Min.
Cook Time: 15 Min.
What you need:
* 1 1/2 c. water
* 1 c. uncooked quinoa
* 3 Tbsp. walnut oil, plus additional oil if needed
* 3 Tbsp. lemon juice, plus additional lemon juice if needed
* 1 tsp. dried oregano leaves
* 1/2 tsp. ground cumin
* 1/2 tsp. salt, plus salt to taste
* 1/2 tsp. freshly ground black pepper
* 1 c. cooked corn kernels, or frozen corn
* 1/2 English cucumber, quartered lengthwise, seeded, and thinly sliced
* 6-8 oz. cherry tomatoes, halved, to make about 1 1/2 c.
* 3/4 c. chopped California walnuts, toasted
* 1/2 c. crumbled feta cheese, preferably flavored with garlic and herbs
* 1/3 c. coarsely chopped, pitted, Kalamata olives
* 1/4 c. chopped fresh parsley
* 1 c. uncooked quinoa
* 3 Tbsp. walnut oil, plus additional oil if needed
* 3 Tbsp. lemon juice, plus additional lemon juice if needed
* 1 tsp. dried oregano leaves
* 1/2 tsp. ground cumin
* 1/2 tsp. salt, plus salt to taste
* 1/2 tsp. freshly ground black pepper
* 1 c. cooked corn kernels, or frozen corn
* 1/2 English cucumber, quartered lengthwise, seeded, and thinly sliced
* 6-8 oz. cherry tomatoes, halved, to make about 1 1/2 c.
* 3/4 c. chopped California walnuts, toasted
* 1/2 c. crumbled feta cheese, preferably flavored with garlic and herbs
* 1/3 c. coarsely chopped, pitted, Kalamata olives
* 1/4 c. chopped fresh parsley
What to do:
1. Combine water and quinoa in a 2-qt. saucepan and bring to a boil over high heat. Cover the pan, turn the heat to low, and simmer until the water is absorbed, 10 - 12 min. Set aside off heat for about 5 min., then stir and fluff the quinoa with a fork.
2. In large bowl, whisk together the walnut oil, lemon juice, oregano, cumin, salt and pepper. Add corn, cucumber, cherry tomatoes, walnuts, feta, olives, parsley and quinoa, and stir and toss to coat with the dressing. Refrigerate until serving. Taste the salad, and
season with additional salt, walnut oil and lemon juice if you wish.
Toasting methods:
- Bake walnuts on a cookie sheet, in a single layer, at 350°F for 8 to 10 min., checking frequently.
- Microwave walnuts in a single layer on a microwave-safe plate on medium-high for 5 to 6 min., stirring every 2 min..
- Cook walnuts in a skillet at medium-high heat for 3 to 5 min., stirring frequently.
- Regardless of method, walnuts can be toasted dry or with a dash of oil.
2. In large bowl, whisk together the walnut oil, lemon juice, oregano, cumin, salt and pepper. Add corn, cucumber, cherry tomatoes, walnuts, feta, olives, parsley and quinoa, and stir and toss to coat with the dressing. Refrigerate until serving. Taste the salad, and
season with additional salt, walnut oil and lemon juice if you wish.
Toasting methods:
- Bake walnuts on a cookie sheet, in a single layer, at 350°F for 8 to 10 min., checking frequently.
- Microwave walnuts in a single layer on a microwave-safe plate on medium-high for 5 to 6 min., stirring every 2 min..
- Cook walnuts in a skillet at medium-high heat for 3 to 5 min., stirring frequently.
- Regardless of method, walnuts can be toasted dry or with a dash of oil.
Nutritional information:
Calories: 200; Total Fat: 13g; Saturated Fat: 2g; Cholesterol: 5mg; Total Carbs: 18g; Fiber: 3g; Protein: 6g; Sodium: 250mg;