I read the comments and cooked so much quinoa that I ended up making a mediterranean version and mexican version. The med. version did lack flavor so I upped the viniagrette volume on the mex version. Changes I made were: used quartered cherry tomatoes, choped cucumber, chopped black olives, chopped scallions, lemon zet and lemon juice (as well as lime) cooked orzo and crumbled feta cheese. For the mex. version I used rinsed black beans instead of garbanzo, no cukes but avocado, frozen corn, lemon/lime zest and juice, cilantro instead of parsley, chopped green pepper, chopped scallions, gr. red pepper and chili powder in dressing. I would make both again with more dressing for the med. version next time.
Was this review helpful?
1 user found this review helpful
I read the comments and cooked so much quinoa that I ended up making a mediterranean version...