Reviewed: Apr. 10, 2012

This was very good! Great flavor and different than all the other quinoa salads. Only thing I did was use regular raisens, added some chopped dates and toasted pine nuts, no olive oil needed! This is a great low fat, vegan dish! I used extra mint too. Yum!

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Reviewer:

Eva

Reviewed: Apr. 1, 2012

I really loved this recipe. The combination of coriander and cumen was great. I made it just as stated.

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Reviewer:

kpeiffer

Reviewed: Nov. 27, 2011

This is a yummy recipe for quinoa, and healthy too. I have made it twice and never had mint, so I just left it out and it was still good. I agree it needs a little more oil, maybe 2 Tbsp, and chopped leftover chicken or turkey is excellent too. Definitely add salt and pepper to taste. It makes just enough, to serve with salad as the main dish or as a side for four, and still with enough for lunch leftovers. This is one of my go-to quinoa recipes!

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Reviewer:

edawgatl

Reviewed: Aug. 29, 2011

I found this salad to be quite bland... I could barely taste the spices. I added goat feta and approx. 1 tbsp of red wine vinegar to try rescue the dish, along with more salt/ pepper.

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Reviewer:

VEGGIELOVR

Reviewed: Jun. 21, 2011

Very different, but very tasty! I wouldn't change a thing about this recipe.

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2 users found this review helpful

Reviewer:

sunkissed3894

Cooking Level: Intermediate

Home Town: Sandstone, Minnesota, USA

Reviewed: Oct. 4, 2010

Delicious and satisfying!!!

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Reviewer:

BRG

Reviewed: Apr. 17, 2010

Great. Made this exactly as written for a school potluck. All our Celiac people loved it and thanked me over and over again for it. Others liked it too!

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Reviewer:

marabelle

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Vancouver Island, British Columbia, Canada

Reviewed: Feb. 21, 2010

This is a very good introduction to quinoa, although novices should be told you need to rinse quinoa first to avoid a bitter taste. I didn't have any fresh mint, but people loved the mint so much I attempted to substitute peppermint extract (halving the recipe I used 1/2 tsp of extract) and the results were not great. It was way too minty. Next time I'll get fresh mint or leave it out completely. I also left out coriander because I didn't have any. I will make this again.

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Reviewer:

Becky

Reviewed: Feb. 13, 2010

Made recipe exactly as written and overall thought the salad was good. The spices could use some tweaking and it definitely needed more oil. But the flavors paired quite well to create a good earthy flavor.

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Reviewer:

Corianne

Cooking Level: Intermediate

Reviewed: Dec. 13, 2009

I find this to be a very satisfying dish! I've made it several times now and I think it's a nice marriage of flavors and textures. I have been using fresh cilantro rather than corriander powder which brightens it a bit. However, if it's all you have available, it's still excellent.

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