Quinoa Salad

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a really nice recipe. It was easy to make and the entire family loved it. I didn't use endives because I think that actually takes away from the freshness of the taste. Will definitely make it again very soon!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a great recipe. It's similar in many ways to tabbouleh - it has the parsley, mint, tomatoes, etc. I didn't use the avocado or endive but it was still amazing. Going to make it for visitors this weekend! Just a tip I always follow when making large salads like this - I only add the tomatoes to individual servings right before eating or they can get pretty mushy.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Loved this salad. Really a great dish!
Notes: Do not rinse the quinoa after cooking. I believe this is a mis print. Luckily, I only rinsed about a cup of the cooked quinoa. I think it should say rinse before cooking. I cut back bit on the mint as another reader stated. I posted this recipe with photos on A Bountiful Kitchen dot com. Search Quinoa Salad.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The night I made it only my youngest daughter was willing to try it. The following day she took it to school for lunch and had some more for her after school snack. I served it again for dinner that night and the rest of my family agreed to take "just a taste". We now have a family of quinoa lovers. I was a little hesitant to add the mint at first but I've found that I love the minty flavor as it gives the salad a very refreshing flavor. I just wish there was a picture of the salad so I can pin it to my board on pinterest.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is an awesome recipe. I really love the combination of flavors, the mint leaves add a refreshing taste. Since I did not have endives or avocado, I actually made it into a salad wrap using spring mix, grilled chicken strips, and spinach and pesto tortilla. I can't wait for lunch! I mixed the olive oil, vinegar, and lemon juice, s&p, together but plan to add it in batches to prevent sogginess. Also, I did strain the quinoa in a sieve to pull out any extra water.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I could live on this salad alone. It's a huge hit every time I make it and is my go-to potluck recipe.

Some changes I made...I cook the quinoa in the rice cooker which works great. 1 part quinoa to 2 parts water. I've also cooked it on the stove but had better results again, cooking it like I would rice with 1 part quinoa and 2 parts water.

As it's impossible to find tastey tomatoes out of season I use grape tomatoes and just half them...it takes more time but to me it's relaxing and the flavor pays me back for the time. As another reviewer suggested I also use cilantro for the spicy flavor. I make a huge batch and eat it for days...it does get a tiny bit soggy but the flavors really pop on the second and third days.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a go-to recipe in our house. The flavors are wonderfully bright and fresh. Actually I am not crazy about quinoa or parsley, so i often substitute couscous / cilantro, but it's delicious regardless. Adding some grilled chicken, feta, or cotija makes an easy one-dish dinner.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My store was out of quinoa so I used farro instead with good results. I used half the amount of grains that the recipe suggested but stayed pretty close to the amount of veggies. Sauted some shrimp with garlic and olive oil to put on top to make it more of a light entree. My guest kept raving about how much she loved it and I'm pleased with how healthy this is. Some of the reviews stated that this gets mushy as leftovers. I strained the leftovers through a seive before storing in the fridge and it kept nicely till the next day. I just added a splash of vinegar before eating. I will make this again. I would have given this 4 1/2 stars if I could. I have to be thoroughly impressed and in heaven with a dish to give 5.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great recipe. I used half regular quinoa and half black quinoa for interest and substituted the pickling cukes for a whole English cucumber and used six Campari tomatoes. It is a great recipe for side dish or as the main dish for lunch on the patio!: It would be fabulous to add to a picnic or package for lunch at the office. This recipe will be a staple in our house for some time to come! Love it!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Just made this recipe as an alternative to tabouli and it is delicious! Even my husband who does not eat as healthy as I do loved it. I cut back on the mint a bit but followed it otherwise. This recipe will become one of my staples.