5-Color Quinoa Salad

In a 325° F oven, roast the walnuts for 5 to 7 minutes. Set aside to cool, then roughly chop.

Rinse the quinoa in a fine strainer. Put the quinoa in a skillet on medium-low heat and dry toast until aromatic, stirring frequently. Bring water to a boil in a soup pot. Add the toasted grain and cook uncovered until the grain is cooked, about 15 minutes, or when you can see the white ring around the perimeter of the grain. Drain through a strainer and let sit until cooled to room temperature.

In a large serving bowl, whisk together the oil, sherry vinegar, lemon zest, lemon juice and salt. Stir the fresh herbs, garlic and red onion into the dressing. Fold in the remaining ingredients. Serve at room temperature.