A delicious winter salad with crunchy walnuts

Posted 02/25/2014 | By HealthCorps

What do you get when you grab nutritious and tasty fresh ingredients like walnuts, quinoa, kale and olive oil?  A yummy and  filling salad created by Chef Randall Selland, who also happens to own The Kitchen Restaurant, Selland’s Market Café, and Ella Dining Room & Bar.  The recipe, courtesy of California Walnut Board ,takes about half an hour to prepare and serves six.


  • 1 cup quinoa
  • 1-1/2 cups water
  • 1 tablespoon chopped thyme
  • 1/2 cup chopped walnuts
  • 1 teaspoon virgin olive oil
  • 1/2 cup julienned kale
  • 1 tablespoon chopped dill
  • 1 tablespoon chopped Italian parsley
  • 2 tablespoons sliced green onions
  • 1 tablespoon finely grated Parmesan
  • 1 teaspoon salt or to taste

For the Lemon Vinaigrette

  • 2 tablespoons fresh squeezed lemon juice
  • 6 tablespoons extra virgin olive oil

Makes ¼ cup or 4 ounces Lemon Vinaigrette (If too tart, add a pinch of sugar.)


  1. Rinse quinoa under running water in a strainer.
  2. Add quinoa, water and thyme together in a pan, bring to a boil, then reduce heat to a simmer and cook for approximately 20 minutes. When cooked, remove from pan and spread on a pan to cool in refrigerator.
  3. Coat chopped walnuts in olive oil and toast until golden brown in a sauté pan on the stove or brown in the oven.
  4. Combine cooked quinoa with all of the remaining ingredients together. Mix with enough Lemon Vinaigrette to lightly coat ingredients.

Per serving: 250 calories , 0 trans fats, 6.5 grams polyunsaturated fat, 2 grams of saturated fat, 7 grams monounsaturated fat, 410 mgs sodium, 3 grams dietary fiber, 0 grams cholesterol

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