Reviewed: May 20, 2012

Our family loves this side dish with grilled salmon. I have a tough time finding/keeping from going rancid pine nuts so I usually omit them, but it's still wonderful.

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Reviewer:

avscully

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Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Colorado Springs, Colorado, USA

Reviewed: May 11, 2012

not my cup of tea!! Very ethnic tasting/texture.

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Reviewer:

sheila

Reviewed: Apr. 15, 2012

I liked the taste of this, except for too much celery for our likes. When looking at the recipe I knew that was too much, so I cut the amount in half. Next time I'll cut it down a little more even. Using fresh-squeezed lemon juice is a must - very tasty!

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Reviewer:

Mother Ann

Cooking Level: Intermediate

Home Town: Streetsboro, Ohio, USA

Living In: Ravenna, Ohio, USA

Reviewed: Apr. 12, 2012

This makes a great side dish or luncheon salad. I used toasted slivered almonds instead of pine nuts (can't get them easily out here), but otherwise followed the recipe exactly. When adjusting the salt and pepper I realized that the dish absolutely required carrots; what a difference a little bit of chopped carrot made. Had leftovers right out of the fridge for lunch the next day -- great! Thanks, MBlassnig, for a delicious quinoa recipe.

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mrscrazyed

Cooking Level: Expert

Living In: Pearce, Arizona, USA

Reviewed: Apr. 11, 2012

Holy parsley!!! I only used a bit of the "bunch" of parsley and it overpowered the dish. I think all of the "stuff" overpowered the quinoa in this a bit, which would be nice if you don't like quinoa anyway. I followed the recipe in that I didn't cook the onions and celery. Perhaps that is why they were a little overpowering. Might try sauteing a bit before adding next time or just adding a bit less. I'll definitely add a lot less parsley next time! Also, I forgot to get the pine nuts so I ended up using sliced almonds. Very good with these as well!

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Reviewer:

allrecipesrocks

Cooking Level: Intermediate

Reviewed: Mar. 27, 2012

I didn't have any pine nuts, but other than that I followed the recipe. I really didn't care for this. It was bland. All that really came through was the lemon juice. We reheated leftovers with some shredded cheddar cheese on top and that helped a lot, but I won't be making this again.

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Reviewer:

jae

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Reviewed: Mar. 25, 2012

Excellent! I would only suggest more pine nuts. I have never cooked with pine cuts before and now I love them. I cooked the quinoa with a little bit of Knorr chicken powder and with the cumin. I also love cumin a lot so I added some after anyway. I usually add more lemon to recipes than required, but this one doesn't need it.

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Reviewer:

Natalie

Reviewed: Mar. 23, 2012

Really good! Used toasted pecans in place of the pine nuts. Added a dash of curry as someone else suggested. Also cooked quinoa in half water, half chicken broth. Very good recipe; thanks!

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Reviewer:

Shortcut

Home Town: Lockport, New York, USA

Reviewed: Mar. 17, 2012

Wouldn't change a thing! Delicious! Works great cold or warm!

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Reviewer:

bdietderich

Reviewed: Mar. 12, 2012

Delicious and tasty. I doubled for a potluck and it was all gone. A really great side dish to have for your friends who cannot eat wheat & for vegetarians. I used the tri-color quinoa from Trader Joes and as suggested, chicken broth instead of water. This recipe is sort of like a taboulleh for quinoa. I did add an entire diced English cuc & three plum tomatoes, and not quite as much parsley as called for, about 1/2 c and salt. Lots of color and great taste! A great way to use this grain.

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