Reviewed: May 11, 2013

Will definitely make this again. Replaced the corn with frozen baby peas, wonderful!

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Reviewed: Apr. 25, 2013

Very good! I reduced the Vinegar to 1 Tbsp. I used frozen roasted corn from Trader Joe's and was generous w/ all the vegetables + 1 Jalapeno, lemon zest, lemon juice & DILL!

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BevKat

Cooking Level: Intermediate

Home Town: Port Hueneme, California, USA

Reviewed: Feb. 22, 2013

Yummy and so healthy. I make a big batch and keep it in the fridge for a quick healthy snack or side dish.

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dprincess

Reviewed: Feb. 16, 2013

I use chicken broth to cook my quinoa. I mince all my veggies and fresh herbs small but by hand bc the food processor can mush them. I use canned rinsed whole kernel corn and a fresh Anaheim pepper for a little kick. I cook the quinoa with red onion but stir in green onion. I don't stick to the measures of veggies either, I like lots of veggies in mine, and it turned out great! My kids didn't really 'get it' 4&7 but I'll try agin anyway. :0)

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Ms. Eva

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Reviewed: Feb. 5, 2013

4 stars, but that's because I had to cook with what I had. I cooked the quinoa with 1/3 low sodium chicken broth, 2/3 water, and 1 cup diced onion. I used frozen steam bags of corn, peas, and carrots, and seasoned with 1 tsp lemon-pepper mix, 1/2 tsp each of dried sage and oregano, and some black pepper. I didn't add any extra salt, either. So simple, so filling, and a complete protein with the quinoa.

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Tom

Reviewed: Feb. 1, 2013

I used all of the ingredients listed, but changed the method of preparation to make it a warm dish. basically sauteed all the veggies in olive oil and garlic, folded them into the cooked quinoa, and topped it off with the balsamic vinegar. Delicious, healthy, and perfect for lunch. thanks for sharing!

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collegechef08

Cooking Level: Intermediate

Living In: College Park, Maryland, USA

Reviewed: Jan. 21, 2013

This salad is GREAT! I used asparagus instead of corn and added chunks of chicken. Very healthy, very tasty. My kids loved it. I made a big batch and sectioned into containers for lunches. This will be made a lot at our house.

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Carla

Reviewed: Jan. 19, 2013

I found it too salty, but I'm not a huge salt fan. Next time, I'll use less salt.

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bekahjaneal

Home Town: Aurora, Colorado, USA

Reviewed: Oct. 25, 2012

I love this recipe. Always a popular dish. I leave out the mint, as I don't like the texture. If you plan to eat it right away, I would use about a one to one ratio of balsamic vinegar to olive oil (otherwise it tastes too vinegary). If you plan to let it sit overnight before eating you the ratios listed above work well.

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cengelberg

Reviewed: Oct. 4, 2012

This is a great salad. I prepared the directions up to completing the quinoa and adding the balsamic and olive oil a day before serving, and refrigerated for a day. The next day added the fresh produce having on hand, I did not have cilantro, but did have mint (growing in my yard), I was surprised at how a little mint went a long way in flavor. I used fresh parsley I had on hand. Also having a lot of green onions- and cut up a small green tomato too, I may add more next time. This is a delicious salad. Will be making it again SOON – will make a point of getting fresh cilantro.

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