The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Nov. 9, 2009
Mmmm! I used canned tomatoes and added more garlic and some broccoli. I also used chicken broth instead of water. I usually have trouble with my quinoa sticking to the bottom of my pot, but I added some oil to the pot this time and had no problems!
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Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Oct. 28, 2009
Yum! I first sauteed a little bit of chopped onion and let that cook down a little. Then I added the quinoa and broth (instead of water) and it took more like 45 minutes to fully cook. Then I added a full can of chickpeas, about 1 cup of halved grape tomatoes (could have used more), and 2x the amount of dressing. I let it sit overnight to eat...easy and tasty!
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Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA
Living In: Columbia, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Oct. 26, 2009
LOVE the flavors! This is so light and flavored that you could totally eat the whole thing in one sitting. I added some [fake] grilled chicken (seasoned it with a bit of extra olive oil, garlic powder, and cumin), because of other reviews. Stellar. Usually I don't rate until after a repeat attempt, but this was solidly good.
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Cooking Level: Intermediate

Living In: Johnson City, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Oct. 4, 2009
This is a versatile recipe, great as it is, or with variations. I added 1/2 chopped red onion and 1 cup baby arugula to the mix.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Oct. 3, 2009
I sauteed a small onion along with the garlic. I also substituted cilantro for parsley and it was amazing.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Jul. 26, 2009
I just love trying recipes for quinoa as it's such a versatile and healthy grain. Throw chickpeas in there - what's not to love!! We really enjoyed this, the lime juice with the cumin add great flavour, loved all of these ingredients together. Thanks for sharing!
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Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada
Living In: Oshawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Jul. 26, 2009
An amazing use for quinoa. I made exactly as the recipe stated, chopping everything very finely.
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Cooking Level: Beginning

Home Town: Waxhaw, North Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Jul. 25, 2009
This is a great, simple little recipe. I used the juice from two limes, added three scallions, and used grape tomatoes which I added to my plate at the end, so they don't get slimy as it will take me a few days to eat this. Another plus, I had all the ingredients on hand!
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA
Living In: Jackson Hole, Wyoming, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Jul. 20, 2009
Great, healthy recipe. While the quinoa was cooking, I heated a little olive oil (about 1 Tbsp) in a skillet and sauteed the garlic (1-2 cloves) and a medium chopped zucchini. After the zucchini softened a bit, I added a can of fire-roasted tomatoes (drained), a can of chickpeas (drained) and some red pepper flakes. Once the quinoa was done I stirred it into the tomato/zucchini mixture and added the lime juice, cumin, salt & pepper, and the parsley along with about 2 tsp of fresh cilantro.
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Cooking Level: Expert

Home Town: East Templeton, Massachusetts, USA
Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Jul. 14, 2009
I found a very similar recipe on another site and followed that one's suggestion of using 2 tablespoons fresh cilantro instead of the parsley. I used an entire can of garbanzo beans & more garlic. I also sauteed some chopped onion and wilted a head of spinach with a little more olive oil and tossed that with the mixture. Very flavorful mixture - especially after a day or two in the fridge.
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Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA
Living In: Sandy, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Jun. 5, 2009
Delish! Super fresh and summery taste...added green onion and chopped carrot as well, omitted the parsley since I didn't have any on hand... I also used red quinoa and it turned out beautifully! My husband thoroughly enjoyed the dish as well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: May 29, 2009
Sooo good! I added chicken, but totally not necessary, and I subbed chicken broth for water, and used canned tomatoes. I am eating the leftovers for lunch!
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Cooking Level: Intermediate

Home Town: Queens, New York, USA
Living In: Clinton, Connecticut, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: May 14, 2009
I wanted more vegetables in the mix, so I used this recipe as a starting point. I added 1/2 c diced sweet red pepper and 1 small diced zucchini, more parsley, a bit of curry powder, and used halved grape tomatoes. Very good. If you are watching your sodium, be sure to rinse the garbanzos so the salad won't be too salty. I think you could also cut the amount of oil.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.34 star rating.
Reviewed: Apr. 27, 2009
This was good but far from amazing. It is a very light, healthy tasting meal, but it isn't exactly bursting with flavor. I just about doubled all of the spices and still felt like it was lacking something. Perhaps it would have been better if we'd had something else on the side to add variety to the meal.
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Cooking Level: Intermediate

Living In: Nicholasville, Kentucky, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Apr. 9, 2009
The recipe was delicious! I never thought of adding lime to these two. It reminds me of pico de gallo with the lime, tomato and garlic. I reduced the recipe to 3 servings. Unfortunately the lime is a little off. i will definitely be making this again, but tasting the food while adding the lime! I think this as a cold/room temperature salad would be a great way to introduce people to both chickpeas and quinoa.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Mar. 29, 2009
This was very good. Light and refreshing.
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Cooking Level: Beginning

Living In: Oak Creek, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Feb. 28, 2009
Excellent recipe. Only change I made was to use a full can of chickpeas (only because I misread the recipe!) which made this great as a meal salad to take to work. I also used halved grape tomatoes as they were what I had and threw the cumin and cayenne in with the quinoa as it simmered. If you like a little heat, some hot sauce added before serving is really excellent.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Feb. 9, 2009
This one is a keeper, I substituted cilantro for the parsley and added avocados and red onions. Oh my, it even got better after sitting for a while.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Jan. 26, 2009
this is a good base recipe for quinoa. i made this for dinner tonight, and it was good, but i did feel like it was missing something. and my husband thought it was too healthy tasting haha.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Jan. 20, 2009
I enjoyed this recipe , but found it somewhat bland...next time I will double the cumin, add masala and cilanto .
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Cooking Level: Expert

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