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Summer-Fresh Confetti:

Walnut Quinoa Salad


Priscilla Yee of Concord, Calif. created this winning dish inspired by the bounty of a summer garden.

Makes 6-8 cups salad.
1-1/2 C water
1 C uncooked quinoa
3 Tbls walnut oil, plus additional if needed
3 Tbls lemon juice, plus more if needed
1 tsp dried oregano leaves
1/2 tsp ground cumin
1/2 tsp salt, plus salt to taste
1/2 tsp freshly ground black pepper
1 C cooked corn kernels, (or frozen corn, thawed)

1/2 English cucumber, quartered lengthwise and seeded, thinly sliced

6-8 cherry tomatoes, halved
3/4 C chopped California walnuts, toasted
1/2 C crumbled feta cheese, (preferably garlic and herbs)
1/3 C chopped, pitted, Kalamata olives
1/4 C chopped fresh parsely

DIRECTIONS: Combine water and quinoa in 2-quart saucepan and bring to a boil over high heat. Cover pan, turn heat to low and simmer until water is absorbed, 10 to 12 minutes. Set aside off heat about 5 minutes, then stir and fluff quinoa with fork.

In large bowl, whisk together 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 dressing. Refrigerate until serving. Taste salad, and season with additional salt, walnut oil and lemon juice, if desired.

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