Our family liked this a lot. I'm a carbaholic, so I made half again as much quinoa as the recipe called for, and will probably double it next time. I also added an orange bell pepper that was on its last legs in my frig. There is a pretty high vegetable-to-grain ratio in the original recipe, and our tastes run a little more to the grain side (since I wasn't trying to recreate Tabbouleh, I didn't feel the need to try to stay as authentic as possible). My quinoa cooked just like rice. I think there must be quite a variety of quinoa available on the market after reading about the woes of other reviewers. Using Bob's Red Mill brand, there is no rinsing necessary, and you don't have to soak it, either. It wasn't mushy, and had a nice al dente bite to it. This salad reminded me quite a bit of a Mediterranean-style salad I used to make with couscous. This is a much healthier option! Thanks for the recipe!
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