Summer-Fresh Confetti Walnut Quinoa Salad

Summer-Fresh Confetti Walnut Quinoa Salad

This is a prize-winning recipe in the I LOVE Walnuts! recipe contest submitted by Priscilla Yee.


  • 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 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


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


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