Aztecan Quinoa Salad
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- Recipe categories: Grains, Quinoa, Rice, Vegetables, Avocado, Fruit, Lemon,
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Average Rating:
Total Reviews: 5
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By pemfdpemfd_11979055
San Mateo, 43
on June 28, 2010
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This was sooooo good. It is prolly best as a side dish. However it was a warm summer night and we just used it as our main course.
My local store only had one bushel of mint, so thats all we used and it didnt appear that the dish suffered. In fact, another bushel seemed like it might have been over kill, but to each their taste.
Lastly, we chopped the roman and diced up the avocado and added it directly to the dish.
This is a darn good recipe and we will serve it again.
By Eemmbb
Fort Bragg, CA
on August 04, 2009
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I adore quinoa for its health benefits and its unusual texture. I have made this recipe a half dozen times, both for personal and party consumption. It is always a hit!! I would suggest, for the person who thought it herbacious, to use equal parts parsley and mint. That has been the most popular of the variations I have tried.
By jadetreect_7788450
New Haven, CT
on May 27, 2007
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This salad is such a hit, light and fluffy and really well balanced. Absolutely my new standard to take to pot-lucks and picnics! Delicious! I wouldn't change one ingredient!
By nicole_5516294
Ashland, OR
on June 16, 2006
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Easy, healthy and very very good. Our first time trying quinoa and we loved it!
By carolehall_2439371
Oakland, CA
on June 08, 2006
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This recipe was pretty good. It really needs to sit for 30 minutes to an hour for the flavors to come together. I liked it for me, but I wouldn't make it for guests. In responce to the question about the amount of water, 3 quarts is not a typo. It's a different cooiking method for grains -- lots of water for 10 - 12 minutes then strain.