Ingredients

  • 1 1/2 cups water
  • 1 cup uncooked quinoa
  • 3 tablespoons 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 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

Preparations

  1.  Combine water and quinoa in 2-quart saucepan; bring to a boil.
  2. Then cover it, reduce heat and simmer until liquid is absorbed for about 10 minutes.
  3.  In a large bowl, whisk together walnut oil, lemon juice, oregano, cumin, salt and pepper.
  4.  Add cooked quinoa and remaining ingredients; toss to blend.