Reviewed: May 5, 2012

If you chop the broccoli small you don't have to parboil, but if you like bigger pieces, I would parboil. I love this recipe and could make it daily! I add 2 shakes of curry powder when I cook quinoa. Also, I like to add some chopped tomatoes and I take advantage of fresh tarragon from the garden. I really like the dressing of only olive oil, lemon and mustard. Really great recipe.

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Reviewer:

anniediaz

Reviewed: Mar. 30, 2012

This was a huge hit with the lunch club. I left out the tarragon, because I did not have any on hand. I did the recipe as described and it was good for five people.

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Reviewer:

merspivey

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Living In: Metairie, Louisiana, USA

Reviewed: Mar. 19, 2012

This was very good and easy. Wasn't sure if I should cook the broccoli or not, so I parboiled it for about 3 minutes. I didn't have any tarragon, but I added about 1/4 cup of toasted slivered almonds and it worked well.

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Reviewer:

Jo C

Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

Reviewed: Feb. 28, 2012

Loved this!!! Doubled the quinoa and doubled the cooking liquid which I used fat free low sodium chicken broth instead of water. Cooked the fresh broccoli in the broth and quinoa mixture. Also had to use a spicy brown mustard since I had no coarse grain left. Loved the tarragon/mustard/garlic flavors.....this was really good warm last night and even betttr cold today for lunch. Healthy and delicious!

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Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Feb. 27, 2012

This makes alot, even for a week's worth of lunches for one person. That said, this is a tasty salad. I opted to steam my broccoli, reduce the evoo and used regular Dijon mustard.

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Reviewer:

RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Feb. 26, 2012

This was the first time I had tried Quinoa. I didn't have any broccoli so I used celery and green onion. It was amazing! My husband isn't a huge fan of lemon so he wasn't as thrilled as i was but I WILL be making this again!

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Reviewer:

STRALEY

Reviewed: Feb. 22, 2012

4.5 stars if I could. I doubled the garlic, cut olive oil to 2 TBSP, and otherwise followed the recipe. It is excellent. Can't put my finger on what exactly would make it a "5" for me. I will try doubling the recipe next time!

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Reviewer:

Foodsprite

Cooking Level: Intermediate

Living In: Hutchinson, Minnesota, USA

Reviewed: Jan. 19, 2012

Healthy and delicious, didn't change a thing.

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Reviewer:

Kathy

Cooking Level: Expert

Home Town: Wood River, Illinois, USA

Living In: Crete, Illinois, USA

Reviewed: Jan. 19, 2012

Wow! I've wanted to make this recipe for a while and finally did it today! VERY surprised! I'm new to Quinoa, so I cooked it w/ chicken broth. I also read other reviews and decided that I need "crunch" in a meatless meal, so I did NOT blanch the broccoli - just cut into smaller pieces. The only thing I changed was I took twice the garlic and infused the garlic, tarragon, and oil for about a minute or so... Awesome!

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Reviewer:

Kelly

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Loveland, Ohio, USA

Reviewed: Nov. 14, 2011

I LOVED this! This is what did it for me though I think. I subbed one of the TBL of Olive Oil for 1+ TBL of Ken's Lite Sweet Vidalia Onion Dressing. And maybe a little more tarragon. My broc. was frozen so I nuked it just a little and let it set while the quinoa finished. Then put the quinoa over top of the broc. (which I drained) then cold chickpeas cuz I already had them cooked in the frig. Then I mixed my sauce as I only had dried minced garlic and I wanted it to reconstitute a bit before adding. When I mixed it together, the quinoa had gently warmed up the chickpeas and broc. and it was just a lovely burst of flavors and textures. I can only assume the flavor will improve after it has time to hang out together in the frig. Thanks for sharing!

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