You are here: Home » Recipes » Summer-Fresh Confetti Walnut Quinoa Salad Summer-Fresh Confetti Walnut Quinoa Salad Recipe by California Walnut Board Yield 8 to 10 servings Prep 10 mins Cook 10 mins Make this salad, loaded with vegetables, after a trip to the farmers' market. PrintEmail Ingredients 1 1/2 cups water1 cup uncooked quinoa3 tablespoons walnut oil, plus additional oil if needed3 tablespoons lemon juice, plus additional lemon juice if needed1 teaspoon dried oregano leaves1/2 teaspoon ground cumin1/2 teaspoon salt, plus salt to taste1/2 teaspoon freshly ground black pepper1 cup corn kernels, or frozen corn, thawed1/2 English cucumber, quartered lengthwise, seeded, and thinly sliced6 to 8 ounces cherry tomatoes, halved, to make about 1 1/2 cups3/4 cup California walnuts, toasted1/2 cup crumbled feta cheese, preferably flavored with garlic and herbs1/3 cup coarsely chopped, pitted, Kalamata olives1/4 cup chopped fresh parsley Instructions 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. 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.