Quinoa with Black Beans and Hominy

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Substituted frozen petite corn for hominy, doubled the black beans and added about 2 cups diced jicama for another texture. . BIG hit at this month's office pot-luck! They're already asking for a Greek quinoa salad next month.

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This was great! And so healthy! I added diced avocado and served with salsa. I didn't have apple cider vinegar so I used red wine vinegar and it turned out fine. My husband said this needs to be added to the regular dinner rotation!

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Made this recipe as designed with one exception ... I added grape tomatoes that I quartered as I thought it needed the color element. It was good. As for the sweetness, I didn't feel it had too much agave although if I make again, I would add more lime juice.

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Very tasty although I would tone back the agave (maybe by half, add more lime juice and I served it with hot sauce. With those changes it was a big hit at my garden party this weekend!

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I think what really brings out the taste in a quinoa salad is the dressing. The dressing in this salad is bland and to sweet. Grapeseed oil tends to be bland and the 3TBS of agave nectar was to much. I wish I would have read all of the reviews before I attempted to make.

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Very fresh and we loved it but next time will increase the lime and lemon.

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This was my first quinoa experience (and hominy too and I am now a fan. This dish was so flavorful and easy to make. It was really filling, too. It was the perfect dish to help with my new healthy eating regimen. When re-heating this dish I thought it was a little dry. Next time I make this I'll probably make some extra dressing and save it for the leftovers. I thought it was even good cold though. I didn't have any grape seed oil or agave nectar so I just used olive oil and honey, which I thought was still really good. I don't like dressings too sweet either, so after 1 tablespoon of honey I tasted it and it was good so I stopped there.

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OMGosh, this was so good! It has just the right amount of everything. I didn't think this was the type of dish I'd reheat and eat the next day, but it was all I could think about on the way home from work! And it was just as good as the night before.
Add that to a healthy dose of fiber and plant protein and we have a winner!

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Just tried it for dinner. Loved it. This is my 2nd time only trying Giada's recipe & 1st time ever trying quinoa! Glad this recipe was my initiation into quinoa. I replaced chicken broth/zest with water/lime juice to add extra tang, boiled hominy (not a fan of canned stuff & roasted/powdered cumin at home, added chickpeas, some diced lettuce & substitued maple syrup for agave. Like others mentioned, the dressing is a keeper, flavor of cumin is just delightful and having it as a lettuce wrap not only gives it the perfect crunch but also, makes the salad look very stylish. Fit for guests. This is quick & easy, esp if you have a batch of cooked quinoa saved over. I may also try it with red onions, peppers, grated carrots, yellow corn and cilantro to add more nutrition, fresh veggies and color to it. I'll prep hominy/beans & boil a batch of quinoa in advance to save time. Definitely a do over!
Update: made it again....and loved it all the more!

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This dish is absolutely delish!!! Very easy to make and tastes even better the next day!! Filling and healthy..win win!!!