Reviewed: Dec. 13, 2011

As written, the recipe is good/ok - with some changes it can be a five star - add 1/4 c. toasted pine nuts (toast by cooking at 350 for about 8 minutes) and add a oil/vinegar mix before cooling/chilling - I use 3 tablespoons white wine vinegar and 6 tablespoons olive oil - mix and add - it's wonderful - very much like a cous-cous salad found here - but with healthier quinoa - I used regular quinoa, as the red is difficult to find. Thanks so much for the recipe!

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Reviewer:

3BadBoxers

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

Living In: Centreville, Maryland, USA

Reviewed: Sep. 19, 2011

Definitely don't cook the Quinoa with the sautéed onion, add it later.

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Reviewer:

Lena_Bena

Reviewed: Sep. 5, 2011

I made this to take to a picnic. It was delicious and pretty quick to make. I mixed red and regular quinoa and yellow and flame raisins. I agree that it is better after allowing the flavors to mingle a while.

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Reviewer:

bbrown

Reviewed: Feb. 13, 2011

This is very good, but I'd recommend waiting to eat it until the second day. The tastes blend so much overnight and it really ends up taisting amazing. I used regular quenoa instead of red and it was just great! We liked it on day one, and LOVED it on day two!!

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16 users found this review helpful