Quinoa Mediterraneana

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SO GOOD! I tweaked it a bit...I used 1 cup of Quinoa (Rainbow that I cooked in 2 cups of low-sodium chicken broth with finely diced red onions, capers, minced garlic, olive oil, and Greek seasoning..yummy! I didn't use any sea salt, because the kalatama olives, broth and capers did the trick. And, it didnt need any of the Greek dressing, which was good because I'm trying to cut calories. I'll definitely make this again!

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I used half of the cooked quinoa in the salad and the rest was eaten for breakfast, lunch and dinner over the next couple of days. It's a versatile grain and good for you too. Not a bad thing to have a bit left over. I don't like a lot of dressing on my salad so I cut the dressing recipe in half (1/4 for the vinegar which was perfect for me.

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Don't use two cups of quinoa unless you are serving an army. I used one cup and still have plenty of leftovers.

I improvised the dressing. I used all the suggested herbs and spices. I used rice vinegar and olive oil in smaller amounts than the recipe called for which made a nice light dressing.

Overall good flavors in this dish. I am eating leftovers for lunch today.

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We host a progressive dinner in my neighborhood each year and the last theme was a trip to Greece. I made this salad as part of the salad course and everyone ate it all. It definitely made too much but was such a big hit it did not matter. For sanity's sake since we were cooking for 75 people we just used Gazebo brand Greek Dressing. It was delicious and I am making it tomorrow for another event and using the same dressing again instead of what is listed below. I just love this salad and it gets such rave reviews for how simple it is. Enjoy!

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First, as other reviewers have noted, this makes 8 servings, not two. I haven't tried the leftovers yet, so maybe it's worth making extra, but this recipe makes A LOT. Second, the recipe as written is good, but I think with some adjustments could be better. I could hardly force myself to add 1/2 cup of balsamic vinegar, but I did and was surprised it didn't overwhelm the flavor -- it was certainly there, but not as strong as I thought it would be. Next time I will cut that in half and decide whether I like it better. The orange juice was the ingredient that really stood out in my mind. And it seemed to grow in intensity as the dish sat. I would also cut back on that a little. I also did not have dried mint so I used fresh and it was very good. Overall a good recipe that would probably be better with some of the suggestions in the reviews.

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Taking into account some of the other reviews, I halved the recipe and used white balsamic vinager instead of red. It was absolutely delicious. I also chopped up some fresh basil, oregano and mint and added it in and used crubled feta instead of goat cheese. I am very happy with the results and will definately make it again.

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I love quinoa, so I was very excited to try this recipe. It was so easy to make. I made a few changes, like adding roasted red peppers. But I also thought the balsamic vinegar didn't really help anything. I will definitely make it again but make some modifications to the dressing. Overall, it was very good!

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Great recipe with great ingredients using one of my all-time favorite healthy grains. Agree with previous reviewer who said this makes much more than 2 servings, more like 6-8 servings (that's a lot of quinoa! I also agree that the half cup of balsamic is too much and it turns the quinoa a weird color. I recommend using either white balsamic or rice wine vinegar and cutting back on the vinegar to a quarter cup, if you like more acidity then add to it but you can't go back after the whole half cup is in there. Also, I didn't have dried mint so I used fresh, it was great!

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I made this for a nice easy lunch and it was divine. I halved the recipe since I was only cooking for myself and still had enough left over for lunch the next day. The only thing I didn't have on hand at the time was Kalamata olives, so I threw in a few capers just for the salty kick. They worked, but I'm sure the olives would have been perfect.

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I had never made quinoa before, and this recipe was easy and fast. The flavors blend well with one another. I will definitely make this one again.