Quinoa Salad with Corn, Feta and Walnuts
A flavorful summer salad featuring sweet corn, quinoa, peppery arugula, salty feta and crunchy walnuts.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 2 to 4 1x
Ingredients
Scale
- Salad
- 3 ears of corn – kernels removed from cob – about 1 1/2 cups
- 1 small garlic clove – minced
- 1/2 tbs olive oil
- 3 cups of baby arugula – roughly chopped
- 1 1/2 cups cooked quinoa (1/2 cup of uncooked quinoa will equal 1 1/2 cups cooked quinoa). I used red quinoa.
- 2 oz feta cheese – diced
- 1/4 cup walnut pieces
- 1/4 cup red onion – minced
- Dressing
- 3 Tbs olive oil
- 1 Tbs white wine vinegar
- 1/2 tsp honey
- 8 twists of pepper from a pepper mill
- Pinch of salt
Instructions
- Cook quinoa as per package instructions. Let cool slightly when done.
- Cut corn from the cobs with a sharp small knife.
- 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.
- Roughly chop the arugula and add to a bowl.
- Add diced feta, walnuts and diced red onion to the bowl.
- Add corn and quinoa to bowl.
- Make dressing by whisking all ingredients together and toss over salad.
Notes
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.