Reviewed: Nov. 23, 2009

I had to adjust with what I had on hand and adjusted to my taste, so it was pretty different, but it was so tasty, I thought I'd share...I grated in some orange zest, used 1/2 orange juice and 1/2 lemon juice, used less sesame oil, added grated ginger and a tsp of soy. I also used craisins, green and red onion, b/c I used red quinoa (I dislike it when eating leftovers that craisins and red onion have blead into the dish.) I didn't have celery on hand, so I didn't add that.

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janine

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Reviewed: Nov. 13, 2009

This is a unique and delicious salad that is given a slightly nutty/smoky flavor by the sesame seeds. Hard to stop eating. As with many other recipes that call for raisins - we substituted craisins.

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FloridaJoe

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Reviewed: Nov. 5, 2009

This was really, really, really good! I cut down on the sesame oil and used craisins. My husband loved it as well and thought it was quite filling. Will definitely make this again and try different variations.

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SHARLANET

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Reviewed: Nov. 4, 2009

This was really good. Used rice wine vinegar instead of white. I just thought it would taste better. Also added some dried cranberries. Next time I am going to add some chopped apples. I would also like to try pine nuts.

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camarochick

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Reviewed: Jul. 21, 2009

I used almonds instead of pecans and added dried apricots. I think almost any combination of fruit and nuts would work - so use what you like. The sesame is a dominant taste but one I enjoyed. I think the salad tastes better the next day.

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PEGGYW1

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Reviewed: Jul. 8, 2009

I love the prominent flavor the sesame oil gives to this salad. The second flavor that comes to the palate is lemon. With the crunch of the celery, nuts, and sweetness of the fruit it makes a wonderful blend of flavors and textures. I did use craisins that I chopped, and I toasted the pecans. I had the leftovers for lunch and added grilled chicken strips and fresh blueberries. Fabulous salad that is very versatile. I will make this often. Thank you for sharing!

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Marie C.

Cooking Level: Expert

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Reviewed: Feb. 14, 2009

Very interesting combination of flavors. I used more cilantro and extra pecans and celery for crunch. I followed others advice and used half of the sesame oil and it was plenty. My vegetarian husband scarfed it down. Will make again and again.

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JuliaKid

Cooking Level: Expert

Home Town: Mequon, Wisconsin, USA

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Reviewed: Dec. 23, 2008

This is a yummy salad. I omitted the sesame oil and added a bit of curry powder. I rolled it inside some butter leaf lettuce.

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Robin

Cooking Level: Expert

Home Town: Ipswich, Massachusetts, USA

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Reviewed: Dec. 2, 2008

This is good, but next time I will cut the sesame oil in half.

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kristin

Cooking Level: Expert

Home Town: Ann Arbor, Michigan, USA

Living In: Cape Cod, Massachusetts, USA

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Reviewed: Aug. 7, 2008

This was awsome! great on it's own or served with salmon. I was a little afraid to put the vinigar in so I only used a teaspoon. You could barely taste it. My family also loves spice so a added a teaspoon of chyanne pepper. Wow! This is a keeper. The spicy and sweet really was a great flavor blend. Next time I may add some dried cherries for more tart and spice.

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DCHANDLER

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Reviewed: Jul. 21, 2008

This is a good basic Quinoa Salad recipe. Definitely let the quinoa cool more than 20 minutes, though. It was still pretty hot at that point otherwise. I liked the crunch and taste of the pecans, but overall the salad lacked flavor to me. I think using a toasted sesame oil instead of regular might help some. Maybe even a pinch of fresh ginger might be good. I'll need to experiment. It's got a nice mild flavor and great texture with a little sweetness. I just prefer something with a little more ooomph.

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BUSYBEE25

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 29, 2008

I kind of combined this recipe with another quinoa salad I loved. I highly recommend substituting asparagus for the celery and chopped dates for the raisins. Great salad!

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Tracy

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Reviewed: Jun. 1, 2008

Wow, yummy! This is the best dish I have made yet with quinoa. I reduced the quinoa to 1 c. (in 2 c. chicken stock instead of water), used balsamic vinegar instead of white, 1 c. dried cranberries instead of raisins, tobasco instead of cayenne, and added about 1/2 tsp garlic powder. I also toasted the pecans before adding them. This was fabulous - definitely a keeper.

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Joyousfreee

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: May 5, 2008

I substituted dried cranberries for the raisins, and toasted the pecans before adding them to bring out their flavor. This was delicious!

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kristincsw

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: Apr. 20, 2008

Very good salad! We added additional cayenne pepper to spice it up a bit more and I'll add some minced garlic next time I make it... but all in all a healthy, delicious salad.

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Diana S.

Cooking Level: Intermediate

Living In: Ashtabula, Ohio, USA

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Reviewed: Apr. 19, 2008

I made this today to take to a potluck hosted by a friend who has celiac disease. I received lots of compliments and I really enjoyed it myself! The sesame oil makes all the difference. It would also be great to alter with different nuts, sunflower seeds, pumpkin seeds, etc. Enjoy!

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