Reviewed: Nov. 17, 2009

Wow- this is GOOD! As someone else recommended- I added the spices directly to the cooking water, as well as some dried onion and a dash of garlic powder. I do not like red onions, and didn't have celery but they are definitely not necessary- this is delicious even without them! The spices still come out very faintly, but the tang of the lemon juice is a perfect compliment. My fiance raved! Thanks for a great recipe!!

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NorCalRN

Cooking Level: Intermediate

Home Town: Carnation, Washington, USA

Living In: San Jose, California, USA

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Reviewed: Nov. 11, 2009

Great grain easy to work with! this was my first time trying quinoa. my husband didnt like the lemony taste much so the 2nd time i just added some leftover pasta sauce i had in the fridge. i also sauted the onion and celery in some butter to make it a little softer, and then stirred in the quinoa, pine nuts and tomoato sauce.

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Angela

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Reviewed: Jun. 24, 2009

This side dish was great with Grilled Lemon Herb Pork Chops and Fasoliyyeh Bi Z-Zayt (Syrian Green Beans with Olive Oil(both from this site). I could not find Quinoa so I used couscous and it was still great. I also couldn't get any pine nuts so I used toasted slivered almonds. MMMMMMMMM!

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Heidi'sHunny

Cooking Level: Intermediate

Home Town: Lorain, Ohio, USA

Living In: Red Lion, Pennsylvania, USA

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Reviewed: Jun. 13, 2009

I was unsure about the onion & celery being uncooked in this dish but made for a healthy dinner party with crab cakes and red pepper sauce. Perfect together and the quinoa was delicious and vegetable crunchy. I introduced quinoa to friends with this dish and they loved it. When serving, I packed it in a 1/2 cup measuring cup and it stayed molded on the plate. I topped it with a stem of rosemary and it was pretty and tasted wonderful. Nice side dish.

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COOK471

Cooking Level: Expert

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Reviewed: Jun. 8, 2009

This was really good. Instead of parsley I used cilantro because I like it better than parsley. Everything else I kept the same. It was very delicious.

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rsecrest

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Reviewed: May 24, 2009

This is delicious!! I have made it several times and most people have asked for the recipe to cook it at home. The recipe has spread like wildfire! I change it a little bit. I don't add celery due to an allergy, but I add olive oil. I never prepare quinoa dishes without olive oil. Delicious!

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kateco4

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Reviewed: Apr. 19, 2009

Really good!!! Didn't have pine nuts on hand so omitted. I was wanting to make a take off on the New Orleans classic...Shrimp Creole and Grits but wanted to use quinoa in place of the grits. I used the shells from the shrimp to make two cups of shrimp stock in which I cooked the quinoa along with the lemon juice, celery, and spices. It really was the perfect partner for the Shrimp Creole but could have stood by itself.

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Emily Tisdale

Cooking Level: Expert

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Reviewed: Mar. 5, 2009

Nice texture with the celery and clean bright taste with the parsley and lemon. Thanks for the post.

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Marie C.

Cooking Level: Expert

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Reviewed: Mar. 4, 2009

Lemony and a nice change. Easy to prepare.

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daveycooks

Cooking Level: Intermediate

Home Town: Wayne, New Jersey, USA

Living In: Hawthorne, New Jersey, USA

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Reviewed: Feb. 11, 2009

Now this is some pretty good stuff!!! I love the flavour of the lemon mixed with the spicyness of the cayenne pepper! I threw in some dried cranberries for good measure too - awesome meal! Thanks for the recipe! A definite keeper!

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Gitano

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

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Reviewed: Feb. 6, 2009

This was a delicious recipe! I didn't have any pine nuts, so I used some slivered almonds instead. I also left out the parsley, because I didn't have that either! Even with these changes, the quinoa turned out great and was very tasty. Thanks for the recipe; I will be making it again!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Jan. 11, 2009

This was the first time I prepared quinoa, and I won't be looking for other recipes... I did make some changes to the recipe that I will use the next time: I sauteed the vegetables (used a shredded zucchini in addition to the onion), added curry in addition to cumin (actually by accident - I grabbed the wrong "c" spice and it was added before I realized it) and used slivered almonds (that I browned in butter) in place of the pine nuts.

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gapch1026

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Reviewed: Nov. 18, 2008

This was our first quinoa recipe. We liked it very much. Next time I'll back off a bit on the lemon juice. We sauteed the veggies as we don't care for raw onion. Will make again for sure. Might add garlic next time.

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Chopperqueen

Cooking Level: Intermediate

Home Town: Scarborough, Ontario, Canada

Living In: Whitby, Ontario, Canada

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Reviewed: Oct. 22, 2008

Quinoa is such a versatile (and yummy!) grain. This turned out to be a nice light side dish! As noted by a couple others, I also did not like the thought of celery mixed in, so opted to sauté zucchini with my onion before hand. I also added the cumin, cayenne and salt to the water with the quinoa. Also added lemon zest with the lemon juice at the end, but was unfortunately out of fresh parsley. Turned out great, thanks for sharing!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Jun. 29, 2008

I made this recipe as a side dish and it turned out great. Loved the crunchy texture and the bright lemony taste. The next day I added a little olive oil to the cold leftovers and that was my lunch. One thing I did do, after reading several articles on quinoa, was rinse it thoroughly before cooking it.

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Marilyn M.

Cooking Level: Expert

Living In: Myrtle Beach, South Carolina, USA

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Reviewed: Jun. 3, 2008

What a great dish! I didn't have the parsley but it was still amazing! This is going to be one of my favorites that I will be making often.

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mcaballero

Cooking Level: Intermediate

Home Town: Farmingdale, New York, USA

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Reviewed: Apr. 30, 2008

This is a great recipe! I boiled my quinoa in reduced sodium chicken broth and added some sauteed zucchini and onions because I did not have (or particularly like the idea of ) the cold celery. i also added a dash of garlic powder and onion powder. yum!

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coladapina

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Reviewed: Apr. 13, 2008

This was excellent! I had some left over pumpkin seeds so I toasted those and used them instead of pine nuts. The quinoa was a little dry... probably should've used more liquid while cooking but instead I just added some olive oil over the top of the finished salad. Next time I'll probably use green onions instead of red, just because my family likes a milder onion flavor. I would also like to try this using basil or maybe cilantro... though the cilantro might be too much with the lemon. We'll see.

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Shef W

Cooking Level: Expert

Living In: Kenmore, Washington, USA

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Reviewed: Apr. 7, 2008

I loved this dish.....I did omit the celery and pine nuts since I didnt have any on hand...I did sautee the red onion,garlic, and a diced zucchini and added that to the cooked quinoa. Loved the lemon juice flavor and enhanced that by adding the zest of a lemon as well. Very fresh tasting. Very healthy. Will make again!

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SLJ6

Cooking Level: Expert

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Reviewed: Mar. 26, 2008

First time making quinoa. I added chopped cucumber, a splash of olive oil, and a can of artichoke hearts, cut very small. Didn't have pinenuts or fresh parsley, used toasted walnut pieces and dried herb. Just realized I missed the cayenne and cumin, but I did add cracked black pepper. Served with high-quality canned salmon and extra lemon. Yum!

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ROCKES

Cooking Level: Intermediate

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Lemony Quinoa

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