Ingredients
- 1 and a 1/2 cup 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 froze
- 1/2 English cucumber, quartered lengthwise, sliced
- 1 and a 1/2 cup 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
- . Combine water and quinoa in 2-quart saucepan; bring to a boil.
- Cover, reduce heat and simmer until liquid is absorbed, about 10 minutes
- In large bowl, whisk together walnut oil, lemon juice, oregano, cumin, salt and pepper. Add cooked quinoa and remaining ingredients; toss to blend. Makes 8 side dish servings.
