Summer-Fresh Confetti Walnut Quinoa Salad

  • Yield: 8 to 10 servings
  • Prep: 10 mins
  • Cook: 10 mins


1 1/2cups water
1cup uncooked quinoa
3tablespoons walnut oil, plus additional oil if needed
3tablespoons lemon juice, plus additional lemon juice if needed
1teaspoon dried oregano leaves
1/2teaspoon ground cumin
1/2teaspoon salt, plus salt to taste
1/2teaspoon freshly ground black pepper
1cup corn kernels, or frozen corn, thawed
1/2-- English cucumber, quartered lengthwise, seeded, and thinly sliced
6 to 8ounces cherry tomatoes, halved, to make about 1 1/2 cups
3/4cup California walnuts, toasted
1/2cup crumbled feta cheese, preferably flavored with garlic and herbs
1/3cup coarsely chopped, pitted, Kalamata olives
1/4cup chopped fresh parsley


  1. Combine water and quinoa in a 2-quart 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 to 12 minutes.  Set aside off  heat for about 5 minutes, 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 and if you wish.    

Recipe by Priscilla Yee.

Nutritional Info *per serving

  • Calories 250
  • Glycemic Load 0
  • Fat 17g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 8g
  • Monounsaturated Fat 4.5g
  • Cholesterol 10mg
  • Sodium 310mg
  • Potassium 330mg
  • Carbohydrate 21g
  • Fiber 3g
  • Sugars 4g
  • Protein 8g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 15%
  • Calcium 8%
  • Iron 10%