Summer-Fresh Confetti Walnut Quinoa Salad

• 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

Preparation

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