5-Color Quinoa Salad recipe | PCC Community Markets

Ingredients

• 1/2 cup walnuts
• 1 cup quinoa
• 8 cups water
• 3 tablespoons extra virgin olive oil
• 1 tablespoon sherry vinegar
• 1 lemon, zested
• 3 tablespoons lemon juice
• 1/2 teaspoon sea salt
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh marjoram or basil
• 1 clove garlic, minced
• 2 tablespoons diced red onion
• 1/4 cup chopped kalamata olives
• 1 tart apple, chopped
• 1 yellow bell pepper, chopped
• 2 cups finely chopped or shredded red cabbage
• 1/4 cup crumbled feta cheese