Whip up a refreshing Citrus Walnut Quinoa Feta Salad with this easy recipe. Perfect for a healthy lunch or a side dish, this salad blends bright flavors and satisfying crunch.
3mediumoranges(mix of blood, navel, and Cara Cara) supremed and cut into bite-sized pieces
6Medjool datespitted and chopped
5Persian cucumbers finely chopped
1 1/2cupstoasted walnuts(about 6 ounces), broken up
4ouncesFeta cheeseminced
kosher salt and Freshly ground black pepper
Instructions
Make The Quick-Pickled Onions:
Place everything except the onions in a small saucepan and warm up over medium heat. Stir until the sugar and salt are dissolved, remove from heat. Strain out the peppercorns then pour into a heatproof bowl, and stir in the onions. Set aside for at least 30 minutes or until the onions turn bright pink. (Pickled onions can be made up to 2 days ahead of time. Store refrigerated in an airtight container (in the pickling liquid) until ready to use.)
Make The Walnut Quinoa Feta Salad:
Toss the cooked quinoa with 2/3 of the dressing and taste, adding more salt, pepper, or dressing as desired. Mix the quinoa with everything reserving a handful of each pickled onions, walnuts, cheese, and oranges for garnish. Place the quinoa on a serving platter scatter the reserved ingredients on top. Add salt and freshly ground black pepper, and serve.(The salad can be made ahead but we like it best when served just after being served. Also, resist the urge to add all the dressing. If you let it sit a few minutes, usually two-thirds of the dressing is more than enough.)