Reviewed: Nov. 9, 2012

great dish for a potluck! every time i make it, i get requests for the recipe. i do increase the curry powder and almonds slightly and add golden raisins. great protein option for vegetarians at a barbeque.

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Reviewer:

ChristineJ

Reviewed: Oct. 25, 2012

this was delicious for my first time with quinoa, second time I omitted the carrots and added celery instead. the celery gives it the crunch and a little different flavor, outstanding. the cranberries and the almonds (I toasted them first) put it over the top. Don't omit those, you'll lose a lot.

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Reviewer:

Grace

Reviewed: Oct. 2, 2012

There didn't seem to be enough water - some of the quinoa was still crunchy. I increased the water to 2 cups and it was better.

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Reviewer:

Carolyn

Reviewed: Sep. 21, 2012

Followed this recipe exactly and it was ok. Not great, not bad. Likely won't make it again

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Reviewer:

crazygardner

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

Living In: Calgary, Alberta, Canada

Reviewed: Sep. 18, 2012

just started eating quinoa and I LOVE LOVE LOVE THIS RECIPE! SO MANY DIFFERENT FLAVORS!

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Reviewer:

THANBY

Reviewed: Sep. 17, 2012

Awesome and easy! Added a drizzle of olive oil at the end and increased curry, S&P to personal taste.

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Reviewer:

katie0327

Reviewed: Sep. 11, 2012

I was looking for a new quinoa dish and this was perfect. We love all of the ingredients EXCEPT the cilantro. I think I will leave it out completely next time. It was far too strong and overpowered the rest of the salad.

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Reviewer:

EriAngel

Reviewed: Sep. 10, 2012

oh my! My first time cooking Quinoa and this recipe was amazing! LOVE this salad and so easy to make. An easy family favourite.

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Reviewer:

dancemom

Cooking Level: Intermediate

Reviewed: Sep. 2, 2012

this is one of my favorite staples! the only thing I change is I double the curry powder. Otherwise I follow the recipe exactly. LOVE LOVE LOVE this recipe!!!

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Reviewer:

ShannahShark

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

Reviewed: Aug. 20, 2012

This was fantastic and delicious as it was beautiful. I cooked my quinoa with veggie stock (and therefore omitted salt), used green onions for a milder onion flavor, and shredded the carrots instead of mincing. The next day I did end up adding some olive oil for dryness and extra curry and lime the for a more intense flavor. This would be great as a side dish or a great vegan/vegetarian dish.

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