Reviewed: May 19, 2013

I'm giving this recipe 5 stars even though I had to adjust the dressing to make it acceptable for our tastes. I found the dressing far too tart so I added 1 tsp sugar as other reviewers suggested, then another tsp. It was still too tart so I added some liquid honey. I halved the oil (used Olive Oil). Next time I will cut back on the Dijon to 2 tsp as I think 4 tsp was too much. I added in some sauteed chopped up fresh asparagus which I had picked up at the farmers' market yesterday & I added in some feta cheese as per other reviewers suggestion. This is fabulous. My husband just had seconds. One note: we prefer this at room temperature, rather than refrigerated. As to quantity: I cooked up 1c. of quinoa to 2c water in my rice cooker. The resulting amount with the veggies, will likely give us, at the very least, 8 servings. Economical, healthy and Mm mm good!

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Reviewer:

COOKINKIWI

Cooking Level: Expert

Home Town: Auckland, Auckland, New Zealand

Living In: Milton, Ontario, Canada

Reviewed: May 13, 2013

This was very good! Beware-it makes a TON! I used a bit more water to cook the quinoa in as the normal water to quinoa ratio is 2:1, so I went a bit in between with about 5 1/2 cups water to 4 cups quinoa. I added a bit of chicken bouillon and salt to the water before adding the quinoa for extra flavor. I also doubled the vinaigrette as it was too dry. Many of my guests had never heard of quinoa and loved this recipe! Very easy and tasty!

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Reviewer:

Backwoods Chef

Cooking Level: Expert

Reviewed: May 5, 2013

This dish is delicious! I took the advice of some reviewers, and only used two cups of quinoa/two cups water. I added orange/red/yellow bell pepper for color. And lastly, I sprinkled feta cheese into the salad. It is so very good! The only reason I did not give this dish the full five stars is because of the 'fat factor'. I felt so guilty using all that oil! I used 1/2 olive oil and 1/2 cup smart balance. The next time I make this, I am going to experiment with a 'lighter' version of the dressing. Overall, I highly recommend!

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Reviewer:

claudiamagdalena

Cooking Level: Intermediate

Home Town: Midland, Virginia, USA

Reviewed: Apr. 26, 2013

Great. Nice and flexible to add whatever veggies you like/have on hand. I too use olive oil. I used the vinaigrette dressing (scaled down)as a chicken marinade once, and it was really lovely too.

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Reviewer:

RONNASTEFAN

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

Living In: Bangkok, Bangkok (Krung Thep Maha Nakhon), Thailand

Reviewed: Apr. 21, 2013

Just made this and it was a huge hit! The only things I changed was that I made 2 cups of quinoa instead of 4, and used a red pepper instead of green. Otherwise, I kept all the other ingredients the same. Two cups of quinoa was plenty. This is a great salad that I plan on making a lot in the future.

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Reviewer:

sfish

Reviewed: Feb. 27, 2013

Delicious recipe. I added a tsp. of sugar to cut some of the acidity...and added diced carrots, dill, shallots with cucumbers & it is great. Thanks for the recipe!

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Reviewer:

Heymon

Reviewed: Feb. 27, 2013

A nice summer dish. Easy & light yet packed with protein!

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Reviewer:

Brandon

Cooking Level: Intermediate

Reviewed: Feb. 20, 2013

Not bad. I did not like the dressing after I made it. I added more vinegar because it was too oily. I also added a little sugar. Once I tossed it with the veggies (I used way more veggies and less quinoa) it was pretty good. Took it to a school function and a lot of people liked it, including my 14 yr old daughter. I thought it was pretty good, while not my favorite. It is healthy so I will keep the recipe for an occasional side dish.

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Reviewer:

Connie

Cooking Level: Intermediate

Reviewed: Feb. 2, 2013

Love it!! You can add pretty much whatever veggie that you want. It's even good if you use brown rice rather than Quinoa and have it taste just as good.

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