Reviewed: Sep. 2, 2009

I made this yesterday and ate it tonight for dinner. It was so good. I added some ingredients, I added a couple chopped scallions, a TBS minced garlic, and a can of black beans as well as the garbanzo beans. I loved it I will probably add a little more lime juice but that's because I like it a little more limey. I did not add the avacado because I do not like it and I went to 2 different stores and no one had cojita cheese so I got feta cheese instead. I will definiely make this again.

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momofthreekids

Cooking Level: Intermediate

Home Town: Coral Springs, Florida, USA

Living In: Hobe Sound, Florida, USA

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Reviewed: Aug. 17, 2009

I am a huge quinoa fan, and I'm always looking for new healthy recipes. This is a great one, and I will definitely make it again! I made a few changes: using fresh tomato and jalapeno, feta cheese, parsley instead of cilantro, and adding a bit of red onion. The taste of lime juice makes this salad very refreshing.

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amy_noome

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Reviewed: Aug. 5, 2009

Used this as taco filling, hubby LOVED it. No cilantro and used cheddar. Yum.

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April

Cooking Level: Intermediate

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Reviewed: Jul. 26, 2009

I loved this recipe! It's very hearty. The cotija cheese makes a great salty topping and the cilantro is a nice flavor also.

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tstandr

Cooking Level: Intermediate

Home Town: Murphys, California, USA

Living In: San Martin, California, USA

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Reviewed: Jul. 18, 2009

WOW! Everyone I served this too LOVED it and loved how different it was for quinoa with the rotel. My mother who I have been trying to convert to using quinoa is now on the bandwagon after trying this. Thanks for a great recipe!

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Bethany

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Reviewed: May 12, 2009

So good - I did change up a bit to my taste. Used 2 fresh tomatoes, black beans and about 4 green onions. I just squirted the juice of 2 limes in and also added 2 cloves of minced garlic. I didnt add any cheese. This was just delicious and I bet its delicious as is - I just cant help myself and end up changing things around a bit ;-) ETA: I cooked the quinoa in veggie broth and added serrano and jalapeno pepper and some frozen sweet corn (just toss in the bowl frozen) - soooo good! Love this!

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Justus&Dane's Mom

Cooking Level: Intermediate

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Reviewed: Apr. 19, 2009

Good, but a little too spicy for my taste.

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Charlene

Cooking Level: Beginning

Living In: Oak Creek, Wisconsin, USA

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Reviewed: Apr. 7, 2009

This was okay, but a little too spicy for my taste. I didn't have any avocados, since my family doesn't care for them, so i didn't put any in. The salad was very easy to make, but it isn't something I would make again.

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Mar. 13, 2009

Perfectly refreshing and tangy. I start craving it when I haven't had it in a while.

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Kristie

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Reviewed: Feb. 14, 2009

I made this for a work picnic and it had turned to absolute mush by the time we all enjoyed it. This is NOT something that keeps well in the fridge. I'm a good cook, so it was incredibly embarrassing. One person said it tasted like mushy oatmeal.

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Janjelly

Cooking Level: Expert

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Reviewed: Nov. 7, 2008

I liked it. Next time no avocado.

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klyaeger

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Reviewed: Oct. 21, 2008

Outstanding! My substitutions: panela cheese, 1 avocado, fresh tomatoes, canned roasted chiles, black beans, and some fresh yellow bell pepper. Was great with chips & salsa, and in a salad with baby greens and a creamy lime-cilantro dressing I concocted.

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rsquaredstudio

Cooking Level: Expert

Living In: Tucson, Arizona, USA

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Reviewed: Oct. 13, 2008

LOVE this! I used black beans instead of garbanzo and didn't hold back with the cheese . . . used the whole package! I was short on quinoa so used 1/2 quinoa and 1/2 couscous and it was still great. Will make it regularly!

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JENNYLYN1

Cooking Level: Intermediate

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Reviewed: Sep. 2, 2008

I've made this twice and can eat the whole bowl all by myself. It's really fresh tasting even though it uses 2 canned items.

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chris p.

Cooking Level: Expert

Home Town: Shreveport, Louisiana, USA

Living In: Kelso, Washington, USA

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Reviewed: Aug. 12, 2008

Perfect for lunch.

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Catherine L.

Cooking Level: Intermediate

Home Town: Quebec, Quebec, Canada

Living In: Kailua, Hawaii, USA

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Reviewed: Jun. 3, 2008

I made this according to directions..with one substitution..I could not find the cotija cheese so I used panella which is a crumbly farmers cheese. I also served this cold with butter lettuce in the form of a lettuce wrap..my vegetarian dinner guest devoured it and asked for the recipe. Another winner thanks!

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mommajana

Cooking Level: Expert

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Reviewed: May 17, 2008

Mmmmm good! Didn't have the avocados or cheese, but loved it anyway. Would like a hundred more recipes this delicous and healthy. Thanks :)

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incurable

Cooking Level: Expert

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Reviewed: May 12, 2008

This salad is so tasty and refreshing! I don't usually like cold salads but this was terrific. I replaced cotija with queso fresco and held the cilantro. It will stay good in the fridge for 1 day only so don't make too much.

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foodbaby

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Reviewed: Apr. 29, 2008

Outstanding! I forgot to buy cotija cheese, so I compensated by simply salting the salad to my taste. I also added some minced garlic - nothing beats the mixture of cilantro, lime and garlic!

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Melanie

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Reviewed: Apr. 12, 2008

Delicious! More than 5 stars in my book. I also added 1 seeded and diced jalepeno for a little extra heat. Loved the freshness of the lime juice and cilantro which I think is key in this dish. The creaminess of the avacado also adds another level. Will be making this often. Thanks!

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