Reviewed: May 20, 2013

Wow! This is wonderful. No changes needed! Take it to your next bbq and plan to go home with an empty bowl!

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kberard

Reviewed: May 4, 2013

Very good! I added a bit of extra curry powder.

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Jenn

Reviewed: Apr. 14, 2013

i think i just found my new favorite summer salad! delicious! i made as written except i did not use any curry powder. there are so many different kinds of curry, not sure of which one to use. so, i tasted it without it and loved it and decided not to use any. a keeper for sure. thanks for the post Alison!

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Reviewer:

njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

Reviewed: Apr. 11, 2013

Really enjoyed this recipe, and I will definitely make again. I didn't have curry, so I used a generous amount of cumin. Based on personal preference, I will likely cut back a bit on the cranberries and add more of the almonds.

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Reviewer:

sunnydays

Reviewed: Apr. 7, 2013

This recipe is fantastic! Although, I didn't care to much for the carrots. I am just not a fan. I left them out of the recipe and everyone loved it. The dried cranberries really do make it! I went a little heavy on them and used 3/4 of a cup instead of 1/2.

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Cookin'Ballerina

Reviewed: Apr. 6, 2013

I was hesitant with such different flavors, but the end result is excellent.

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Reviewer:

Bridget Moore

Cooking Level: Intermediate

Home Town: Irving, Texas, USA

Living In: Waddell, Arizona, USA

Reviewed: Apr. 5, 2013

I make it with red Inca quinoa, and it makes a lovely salad for a pot luck. The box says there is no need to cook the quinoa, just add the boiling water and let it soak up the water. I toast the almonds. I also add feta, olive oil, and balsamic vinegar. It is a meal in itself and always a hit. Be prepared to explain to admirers what it is!

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Reviewer:

marshmama

Reviewed: Mar. 29, 2013

Cooked the quinoa in chicken stock for a richer flavor. Added a bit of lemon juice with the lime because I had it. Used frozen cilantro cubes because that's what I had. Everyone RAVED about it and asked me to bring it again to the next potluck. I'm glad I made a double recipe of it. Oh, also, I served it hot because I didn't have time for the quinoa to cool. Since I did that, I sauteed the veggies in a bit of olive oil. I put the veggies in with the quinoa and then the lime juice and curry. Toasted almonds on top just before serving.

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