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

Ingredients

• 1 1/2 cups water
  
• 1 cup uncooked quinoa
  
• 3 tablespoons walnut oil, plus additional oil if needed
  
• 3 tablespoons lemon juice, plus additional lemon juice if needed
  
• 1 teaspoon dried oregano leaves
  
• 1/2 teaspoon ground cumin
  
• 1/2 teaspoon salt, plus salt to taste
  
• 1/2 teaspoon freshly ground black pepper
  
• 1 cup cooked corn kernels, or frozen corn, thawed
  
• 1/2 English cucumber, quartered lengthwise, seeded, and thinly sliced
  
• 6 to 8 ounces cherry tomatoes, halved, to make about 1 1/2 cups
  
• 3/4 cup chopped California walnuts, toasted
  
• 1/2 cup crumbled feta cheese, preferably flavored with garlic and herbs
  
• 1/3 cup coarsely chopped, pitted, Kalamata olives
  
• 1/4 cup chopped fresh parsley

Preparation
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.

Nutrition
no information available

Serves
Makes 6 to 8 cups salad, serving 8 to 10

Variations
no information available