Reviewed: May 20, 2012

Made this for a BBQ and got rave reviews. Very yummy!

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Reviewer:

riah1984

Reviewed: May 17, 2012

This recipe is excellent! I made it to bring for lunches during the week and added diced avocado and turkey to the top of it in order to make it a main dish. It lasted in the refrigerator for the whole week and I looked forward to eating it, which says a lot since I also love eating out for lunch. Adding the avocado and turkey breast is not necessary - the recipe is great without it. It tastes fresh and is packed with flavor. The recipe will be regularly made in my household and has already been passed along to inquiring co-workers!

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Reviewer:

Meghan

Reviewed: Apr. 30, 2012

One of my favorite recipes.

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Reviewer:

stevalgrl

Cooking Level: Beginning

Home Town: Norfolk, Virginia, USA

Living In: Chesapeake, Virginia, USA

Reviewed: Mar. 25, 2012

Great salad! Wish I would have doubled it to have for the week!

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Reviewer:

Idaho Native

Cooking Level: Intermediate

Reviewed: Mar. 3, 2012

I loved the flavor of this recipe! The feta was a fun addition, too. However, I'm only rating the recipe with four stars because of the instructions. It is necessary to COVER the quinoa while cooking. Besides that, I enjoyed the recipe.

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Reviewer:

jenifermorrell

Reviewed: Feb. 21, 2012

Great recipe! I used the whole amount of lime juice and did not have adobo seasoning, so I added cumin, garlic powder and paprika- very good! I will absolutely make this one again.

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Reviewer:

Dionne

Cooking Level: Intermediate

Reviewed: Feb. 21, 2012

FANTASTIC! I followed the recipe for the most part, except I omitted the bell pepper. The adobo seasoning (I made my own) really adds flavor. I dont see the point in toasting the quinoa so I just cooked it the "regular" way. I used lemon juice instead of lime juice because that is what I had. I served it warm/room temp.

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Reviewer:

nativeSDgirl

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Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Feb. 20, 2012

I didn't give this a 5 because it is much too salty. I used 1 c. broth and 1 c. water. I would also recommend using 1/2 - 1 teaspoon Adobo - or omit it altogether. The feta contains enough salt to flavor the whole salad. I would also cut back on the lime. With the vinegar, it's a bit overpowering. I LOVE the flavors of this salad though. Just a little tweaking is necessary.

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Reviewer:

mbz601

Reviewed: Feb. 8, 2012

this is amazing! I will be making this often. I made this exactly as written...the only thing i will do differently next time is use 1C chicken broth and 1 C water...no need to add additional salt. There was plenty of salt between the broth & Adobo seasoning.

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Reviewer:

mrstrone

Reviewed: Feb. 5, 2012

If you use bottled lime juice, cut the amount down to about a third of what is called for (I cut it to a quarter cup and it is still quite sour). Also, use another reviewer's suggestion of cooking the quinoa in half stock/half water - mine got quite salty after cooking in the chicken broth.

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