California Walnuts | Essential Food for Health

Servings

8

Prep Time

20 min

Ingredients

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

Directions

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.

Notes

The commentary expressed on consumer submitted recipes is the opinion of the author and not of the California Walnut Board. Any claims about the health benefits of the recipe have not been approved by the CWB or reviewed for their accuracy.