Quinoa, Toasted Corn and Cherry Tomato Salad with Toasted Walnuts and Feta Recipe

Name: Quinoa, Toasted Corn and Cherry Tomato Salad with Toasted Walnuts and Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 1 cup quinoa rinsed well; 1 teaspoon olive oil; 1 clove garlic or as needed, minced; 1 cup corn fresh or frozen; 8 ounces tofu baked smoked, 1 package, diced, optional; 1 cup cherry tomatoes quartered; 1 cup cucumbers diced; 1/4 cup black olives cored and roughly chopped; 1/2 cup parsley leaves freshly chopped; 1/4 cup mint leaves freshly chopped; 1 each chipotle chili peppers in adobo sauce, finely chopped, or to taste, optional; ⅔ cup walnuts coarsely chopped and toasted; 1/2 cup feta cheese crumbled; 3 tablespoons lemon juice freshly squeezed; 3 tablespoons olive oil, extra-virgin; 1 x salt and black pepper to taste

Servings: persons

2 cups water
1 cup quinoa rinsed well
1 teaspoon olive oil
1 clove garlic or as needed, minced
1 cup corn fresh or frozen
8 ounces tofu baked smoked, 1 package, diced, optional
1 cup cherry tomatoes quartered
1 cup cucumbers diced
1/4 cup black olives cored and roughly chopped
1/2 cup parsley leaves freshly chopped
1/4 cup mint leaves freshly chopped
1 each chipotle chili peppers in adobo sauce, finely chopped, or to taste, optional
⅔ cup walnuts coarsely chopped and toasted
1/2 cup feta cheese crumbled
3 tablespoons lemon juice freshly squeezed
3 tablespoons olive oil, extra-virgin
1 x salt and black pepper to taste

1
Bring water and quinoa to a boil in a medium saucepan.
2
Reduce the temperature to a simmer, cover and cook until the water has been absorbed, 15 minutes, remove from the heat, and let sit for another 5 minutes.
3
Fluff the quinoa with a fork.
4
Set aside.
5
Meanwhile heat the olive oil in a medium nonstick skillet over medium high heat.
6
Add the corn, stirring often, toast the corn for about 10 minutes until the corn turn into brown in spots.
7
Set aside.
8
Put the quartered cherry tomatoes into a salad spinner, spin a few times to get rid of the excess liquid.
9
With a melon spoon get rid of the seeds of cucumber, cut into cubes, if still feel too much liquid, use the salad spinner to remove the extra liquid.
10
In a large bowl, add the corn, tofu if using, tomatoes, cucumber, olives, parsley, mint and chipotle if needed.
11
Add the olive oil and lemon juice, mix well.
12
Add the toasted walnuts and feta cheese.
13
Toss well to combine.
14
Season with salt and black pepper to taste.
15
Serve or put in the frige for a couple of hours or overnight, the flavor will be even better.

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups water, 1 cup quinoa rinsed well, 1 teaspoon olive oil, 1 clove garlic or as needed, minced, and more.

Yes, Quinoa, Toasted Corn and Cherry Tomato Salad with Toasted Walnuts and Feta falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quinoa, Toasted Corn and Cherry Tomato Salad with Toasted Walnuts and Feta

How did you like this recipe?

Frequently Asked Questions