A recipe for Corn Salad with Walnuts and Feta from the Framed Cooks blog was the inspiration for this recipe, as were some leftover red quinoa, fresh thyme, and feta cheese in my fridge. Extremely easy to make, this recipe was quite delicious as a lunch dish along with a bowl of homemade Chinese Dumpling Soup (it would also make a quick and tasty side dish for dinner). The chewy texture of the quinoa, the sweet crispness of the corn, and the slightly bitter crunch of the walnuts blend well with the salty tang of the feta cheese. This simple recipe is definitely worth trying!
Quinoa-Corn Salad with Walnuts and Feta
2 C. cooked quinoa
2 C. frozen corn, thawed
1 T. fresh thyme leaves (optional)
4 oz. crumbled feta cheese
1 1/2 C. coarsely chopped walnuts
juice of 1 lime
4 T. olive oil
2 T. minced fresh parsley (optional)
Combine the first five ingredients in a large bowl. Whisk together the remaining ingredients in a small bowl and pour over the quinoa mixture. Toss until well blended. Serve at room temperature. Serves 8.
Notes: I used red quinoa, but regular quinoa is fine (although the color of the dish will be rather bland). The herbs are optional, and feel free to substitute any others, such as oregano, cilantro, and/or basil.
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