Reviewed: Nov. 25, 2009

I really like this recipe, i'm a vegetarian, so I did a few substitutes (I use vegetable broth, and no chicken. I also don't like olives, so I didn't use any..) The recipe was still great, and it's an awesome protein dish that I can throw together really quickly, using whatever vegetables I have on hand. I have made a habit of making this dish in large quantities, then refrigerating it so I can take it to work later in the week. It's the kinda dish that tastes as good or better on the second day. Enjoooyyyy

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Jeanettekay

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Reviewed: Nov. 22, 2009

This was very tasty! I used chicken broth and a yellow onion I had, although I would recommend the red onion to add color. I also put spinach leaves on top, which added to the flavor.

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joncolombia

Cooking Level: Intermediate

Home Town: Hibbing, Minnesota, USA

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Reviewed: Oct. 28, 2009

This is a great dish and keeps well in the fridge. We usually use it as a salad topping over mixed greens. Sometimes it is a tad too sour for my tastes but the wife loves it!

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drlsubaru

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Reviewed: Sep. 29, 2009

My husband absolutely LOVES this recipe! I didn't use all of the oil and balsamic because the lemon seemed like it was a LOT. I also used Inca Red Quinoa, not sure how different it is from regular. He says he has been craving these flavors which he can't find in restaurants here. So I've been ordered to ensure that there is always a portion of this in the fridge (I served it cold with roast chicken) Delish!

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mrstrii

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Reviewed: Sep. 22, 2009

Excellent! I adjusted the recipe: cooked quinoa in chicken broth rather than water and bouillon; eliminated the garlic and parsley; used a yellow onion rather than red and yellow bell pepper rather than green; added green onions, sun-dried tomatoes, grated carrot, a couple handfuls of chiffonade spinach leaves, and sliced celery. I like to add more veggies...Yum!

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Alipalu

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Reviewed: Sep. 11, 2009

This turned out well but was kind of cacophonously flavorful. If I try it again, I think I will cut back on the lemon juice, and possibly also the olives, since those two tastes seem to overpower the more subtle flavors.

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bansidhewail

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Reviewed: Sep. 8, 2009

I like this recipe however I think the two bouillon cubes is too much. There is enough salt with the feta and kalamata olives. Also, I used much less olive oil, just drizzled a little bit in there and it seemed perfect. And I added some grape tomatoes.

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Andimodo

Cooking Level: Intermediate

Living In: Oakland, California, USA

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Reviewed: Sep. 7, 2009

Delicious - There are so many different complimentary flavors in this dish - I left out the chicken - the quinoa is very filling on its own - may use less lemon juice next time - this was great!

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Camille

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 2, 2009

Delicious!! Didnt have fresh, so I substituted for dried, and didn't use the chicken. It was excellent! Well done!

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TallyT

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Reviewed: Aug. 3, 2009

This was really good. We didn't use the parsley, chives or chicken. But we liked it, even without the dressing.

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HrCreuzi

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Reviewed: Jul. 27, 2009

Also made a couple of changes, but nothing major. Made it vegetarian, and added some chickpeas to make it more hearty. Also was out of red onion, so used regular onion instead. Excellent flavor, enjoyed this recipe a lot.

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chavaleh

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Reviewed: Jul. 13, 2009

You know, I always dislike those reviews that say: I changed this, I changed that, etc. HOWEVER, I am going to post one like that because I didn't have all of the ingredients necessary for the dish. Very, very good, even with my changes and omissions. I'm sure it'd be even better. We don't like peppers and onions so I skipped those. I sprinkled a little onion powder in the mix. I was all out of Balsamic Vinegar so I used Red Wine Vinegar instead. I had no fresh herbs so I skipped those too. I'm sure if I had all the ingredients it would have been even better. It was excellent.

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