Quinoa Salad with Corn, Feta and Walnuts

A flavorful summer salad featuring sweet corn, quinoa, peppery arugula, salty feta and crunchy walnuts.




  1. Cook quinoa as per package instructions. Let cool slightly when done.
  2. Cut corn from the cobs with a sharp small knife.
  3. In a saute pan, heat 1/2 tbs oil, add corn kernels and minced garlic. Saute for 2 minutes over medium heat – stirring occasionally so corn does not burn. Let cool and prep other ingredients.
  4. Roughly chop the arugula and add to a bowl.
  5. Add diced feta, walnuts and diced red onion to the bowl.
  6. Add corn and quinoa to bowl.
  7. Make dressing by whisking all ingredients together and toss over salad.


To cut corn from cob, place corn cob in a bowl and strip kernels off with a downward motion using a small sharp knife. I find a small knife easier to handle vs a large chef knife. Cut down and away from your self so you can’t cut your self accidentally.
You want to let the quinoa cool slightly when it’s done. A quick way to cool it down is to spread it out on a baking sheet.