The first time I had this salad was at a picnic with some friends at a goat farm. After touring the farm, we tasted lots of goat cheese, the goat feta was used in this salad.
Quinoa has a slightly nutty flavor and crunchy texture much like cracked bulgar wheat often used in tabouli, in fact this recipe reminds me of the quinoa tabouli salad I posted about last summer.
This salad takes advantage of fresh summer vegetables like cucumber, tomatoes and corn, the walnuts give it an added dimension. It is a very forgiving recipe, feel free to change the vegetable or add more or less depending upon what you have on hand.
It has become a staple in our fridge, perfect for a quick lunch.
Quinoa Salad
Ingredients
2 cups cooked quinoa
1 cup fresh corn or garbanzo beans
1 cup chopped cucumber skinned and seeded
1 cup chopped tomatoes or cherry tomatoes halved
3/4 cup toasted walnuts
1/2 cup crumbled feta
1/3 cup chopped pitted Kalamata Olives
1/3 cup chopped cilantro (more or less to taste)
Dressing
3 tablespoon walnut oil
3 tablespoon lemon juice
1 t. dried oregano leave
1/2 t. ground cumin
1/2 t. salt
1/2 t. ground pepper
1) Start with the cooked quinoa in a large bowl.
2) Toast the walnuts.
3) Chop the tomatoes, olives, cilantro...
4) Peel, chop and seed the cucumber. As you can see I didn't try to get out all the seeds.
5) Remove the corn from the cob.
6) Chop or crumble the feta cheese.
7) Toss all those ingredient together in the bowl and mix gently.
8) In a small bowl mix together the walnut oil, lemon juice, herbs, salt and pepper.
9) Mix into the salad and serve immediately or allow to chill.
This salad can last a week in the fridge.
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