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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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MLARIN


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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 Home Town: Florham Park, New Jersey, USA Living In: Roxbury Township, New Jersey, USA
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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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Reviewed: Mar. 16, 2008

This is the first time I have eaten quinoa and it was a wonderful experience! I did make a few adjustments. I do not like pine nuts or celery so I omitted those ingredients. I was out of parsley so I used fresh spinach. I don't really care for the taste of cumin so I used just a pinch of it. It tasted amazing! Next time I am going to try it with parsley and I am sure it will be just as good if not better.

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Stephanie

	Cooking Level: Expert Living In: Tucson, Arizona, USA
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Reviewed: Feb. 11, 2008

This was ok, there is a better recipe for a similar type of dish that I've made before - which is DELICIOUS. This was fine though.

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holarosa


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Reviewed: Feb. 3, 2008

Yummy! I boiled my quinoa in stock, and found it a bit too intensely flavoured. Next time I'll use 1/2 water and 1/2 stock. I added chopped red pepper and cucumber as well as the zest of the lemon I squeezed. Very yummy salad, thanks for the recipe!

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Yummum


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Reviewed: Jan. 20, 2008

I loved this recipe. Healthy and delicious. I added the veggies and spices while it was still in the pot. Didn't have pine nuts, so used toasted pumpkin seeds.

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kdrowe


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Reviewed: Jan. 18, 2008

Very good side dish. When I make it again, I'll add the spices to the water so the flavour blends into the grain, and since I'm not vegetarian, I'll use chicken stalk to increase the flavour. I don't like pine nuts & substituted whole cashews. I sauted the veggies & cashews in a little olive oil for a nice hot supper for myself while the family is away.

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Azurel

	Cooking Level: Intermediate Home Town: Wingham, Ontario, Canada
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